August 13, 2013


Shakshuka is an Israeli dish where eggs are poached in a spicy tomato sauce. Since I had some leftover chunky tomato sauce, I opted the next morning to make some shakshuka for breakfast and it was the perfect way to start the morning. But you could opt to serve this any time of the day.

  • 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. 

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