Nickel Allergy Friendly Paleo Shakshuka
Total time45 min
Prep time15 min
Cook time30 min
4.6(25)
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 1 large yellow onion, finely diced
- 1 large red bell pepper, seeded and diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (28 oz) crushed tomatoes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 6 large eggs
For serving
- ¼ cup fresh parsley, roughly chopped (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
- 2
Add the garlic, cumin, smoked paprika, coriander, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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