Paleo Shakshuka
Few dishes hit the sweet spot of bold, warming, and genuinely weeknight-friendly the way this skillet egg dish does. A deeply spiced tomato sauce — built from crushed tomatoes, smoked paprika, cumin, coriander, and a kick of cayenne — simmers down until rich and fragrant before six eggs are nestled right in and cooked to a perfectly runny finish. Every single ingredient here is naturally grain-free and unprocessed, so there's no swapping, substituting, or second-guessing involved. That's the beauty of a recipe that was practically built for this way of eating from the start. The whole thing comes together in one skillet, which means less cleanup and more time enjoying a meal that genuinely tastes like it took far more effort than it did. Finished with a scatter of fresh parsley or cilantro, it's colorful enough to serve straight from the pan at a weekend brunch or a fast weeknight dinner. Serves four, and honestly, everyone at the table will be mopping up the last of that sauce.
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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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