Healthy Shakshuka: A Low Carb Paleo Breakfast Recipe

As far as paleo breakfast recipes go, you can’t go past a low carb shakshouka recipe.

Shakshuka (or Shakshouka) –a term meaning “mixed up” –  is a traditional North African vegetarian dish. The low carb recipe is most commonly served in the Middle East, reportedly even holding the title as most popular egg dish in Israel. Over the years, and with the influx of trade and imports – such as nightshades – from the Western world,

Shakshuka evolved into the gluten free wonder we now know. It’s based on a thick tomato sauce blended with feta cheese and delicious herbs and spices, with eggs broken into it and baked. The taste is described as a cheesy spaghetti dish (but, gluten free and low carb!), which makes it a welcome addition to our favorite low carb recipes.

Commonly served early in the day, this will make a great addition to your repertoire of Paleo breakfast recipes, though paired with a fresh salad it’s a delight at dinnertime too.

The great news is – Shakshuka is mostly Paleo diet friendly to begin with, but we’ve tweaked it just a bit so that it adheres 100% to the Paleo diet. You can adapt the recipe to your specific brand of Paleo (omitting the feta cheese, for example). We added black olives to the recipe for texture and taste layering, but you can leave those out if you’d prefer (or replace with mushrooms!). You could even add ground meat if you wanted to do so! You can amp up or tone down the spices, cook your eggs thoroughly or leave them runny. Either way, this endlessly versatile, simple, savory dish is sure to become a new favorite!

Though regularly made in a heavy cast-iron skillet, you can use whatever skillet you have on hand.

Cheap and easy to make, absolutely delicious, and suited for breakfast, lunch or even as a Paleo dinner… hearty Shakshouka is ancestral nutrition at its tastiest!

Paleo Breakfast Recipes: Low Carb Paleo Shakshuka

Ingredients:

• 3 T butter or ghee
• 1 bell pepper, julienned
• 1 onion, diced
• 2 cloves garlic, minced (or 1 T powdered)
• ½ t cumin
• 1 t paprika
• ½ t chili powder
• pinch cayenne
• 1 can diced tomatoes
• ½ c black pitted olives, chopped
• ¾ t sea salt
• ½ t black pepper
• 1 c feta cheese, crumbled
• 5-6 eggs
• Optional: fresh parsley or cilantro for garnish

Procedure:

1.  Preheat oven to 400 degrees F.

2.  In a large skillet, melt butter (or ghee) over medium heat.

3.  Add bell pepper and onion and cook until tender (about 15 minutes).

4.  Add garlic, cumin, paprika, chili powder and cayenne. Stir well to incorporate spices.

5.  Now add tomatoes, olives, sea salt and pepper. Let cook about 10 minutes or until mixture has thickened, stirring occasionally.

6.  Add crumbled feta and stir.

7.  Next, carefully crack the eggs into the skillet over the sauce mixture. Sprinkle with sea salt and pepper.

8.  Transfer the entire skillet to the oven and bake for about 20 minutes, or until eggs are cooked to the desired level. Garnish with fresh parsley or cilantro.

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