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This jovial originally appeared here. Republished with permission.

This easy Shakshuka recipe is made in under 20 minutes by simmering peppers, shallots, and spices with a basic tomato sauce, then poaching the eggs directly in the sauce. It’s a delicious, healthy breakfast that’s especially great if you’re following Whole30, Low Carb, Paleo, or Gluten Free!

Easy Shakshuka

A quick and boldly flavored breakfast made with eggs, basic tomato sauce, peppers, and spices. It’s Whole30, Paleo, Gluten Free, and Low Carb.

Course Breakfast, brunch

Cuisine Mediterranean

Total Time 25 minutes

Servings servings

Calories 118kcal

Ingredients

4 eggs
3 cups tomato sauce 24 oz.
2 Tablespoons olive oil
1 shallot
1 red bell pepper about 1.5 cups diced
1 small hot pepper optional
1/2 teaspoons cumin
1/4 teaspoon garlic powder
1/4 teaspoons paprika
1/4 teaspoons cayenne pepper
1/4 teaspoons salt
1/8 teaspoons pepper
2 Tablespoon chopped fresh parsley

Instructions

Slice and remove the seeds from the peppers, then finely dice the the shallot and peppers (wear gloves if you’re using a hot pepper — ouch!). Mince the parsley.
Heat the oil in a large pan over medium heat. Add the peppers and shallot and saute together until softened, for about 4-5 minutes.
Pour in the sauce and add the spices. Stir the mixture and bring it to a simmer, stirring occasionally. Cook for about 4-5 minutes.
Use a spatula to make four small well in the sauce and crack an egg into each one.
Cover the skillet and lower to heat. Allow the eggs to steam about 6-8 minutes, or until the whites have set and the yolks are still a little runny.
If you like your yolks cooked through, poke the yolks with a fork, cover, and cook for an extra 2-3 minutes.
Season with salt and pepper and sprinkle with fresh parsley. Serve with avocado slices!

Notes

The sauce should reduce by about 1/3 as the eggs simmer. If the consistency of the sauce becomes too thick for your liking, stir in 1-2 tablespoons at a time to thin it out.
To avoid oversalting, wait until the dish is cooked and season to taste.
Optionally, add more vegetables by adding in a cup of baby spinach or kale while the sauce simmers.
Always wear gloves while cutting and handling hot peppers.
For extra spice, add up to 2 tablespoons of diced hot peppers.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, per USDA.
If you’re following Whole30, be sure the tomato sauce doesn’t have added sugar.

Nutrition

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.