Shakshuka. Tomatoes, onions, garlic, spices and gently poached eggs.
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
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.
Heat a stainless steel or cast iron skillet, for approximately 2 minutes over medium heat.
Add oil, and let heat up for 30 seconds, until the oil flows easily.
Place turkey bacon into skillet. Cook for 1 minute per side.
Add onion to sautée for about 2 minutes.
Pour in tomato sauce and add de-pulped tomatoes and garlic, and cover skillet for 1 min.
Use a spoon to make a small well for the eggs.
Gently crack eggs into skillet over tomato sauce.
Bring heat down to medium-low, and cover pan for 7-10 minutes, until eggs are set (whites should turn white).
Add seasonings (pepper, salt, thyme, red pepper).
Plate and add cilantro.