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Shakshuka. Tomatoes, onions, garlic, spices and gently poached eggs.

By:David Olkovetsky
Prep time: 10 minsCook time: 20 minsServings: 6 servings

What is Shakshuka?

Shakshuka is a staple in the Middle East and Northeast Africa. Here’s a carnivores version made with turkey bacon. The kids will love it because it tastes like pepperoni pizza, and mom and dad win because this recipe is gluten and dairy free.


  • 6 tablespoons olive oil
  • 1 piece slice turkey bacon. Sliced into 1/2" pieces
  • 1/4 medium onion, sliced
  • 1 can tomato sauce
  • 4 eggs
  • 2 cloves rough chopped garlic
  • 4 cherry tomatoes, quartered and de-pulped
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon French thyme
  • 1/2 teaspoon red chili's
  • 2 strands of cilantro to top


  1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  2. Heat a stainless steel or cast iron skillet, for approximately 2 minutes over medium heat.
  3. Add oil, and let heat up for 30 seconds, until the oil flows easily.
  4. Place turkey bacon into skillet. Cook for 1 minute per side.
  5. Add onion to sautée for about 2 minutes.
  6. Pour in tomato sauce and add de-pulped tomatoes and garlic, and cover skillet for 1 min.
  7. Use a spoon to make a small well for the eggs.
  8. Gently crack eggs into skillet over tomato sauce.
  9. Bring heat down to medium-low, and cover pan for 7-10 minutes, until eggs are set (whites should turn white).
  10. Add seasonings (pepper, salt, thyme, red pepper).
  11. Plate and add cilantro.

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