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.

Prepearation

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.