- 2 tbsp ghee (or butter)
- 1/2 onion, diced
- 1 clove garlic, minced
- 1 cup tomato sauce (I used this leftover sauce)
- 1-2 eggs
- Salt and pepper, to taste
- Basil (optional)
- Zoodles, cauliflower rice, or paleo-friendly pita bread.
Heat ghee in a small skillet over medium-high heat. Saute onion and garlic in ghee until fragrant. Pour in tomato sauce and stir to combine. Bring to a little simmer.
Once simmering, crack eggs over the sauce. Season with salt and pepper and cover the skillet until the yolks set, about 5 minutes. You can leave it covered longer for a harder egg yolk but I like them runny.
Top with fresh basil and serve. I used the Shakshuka on top of leftover cauliflower rice but you could serve with pita bread for dipping into the sauce.