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Shakshuka - Paleo, Keto, healthy breakfast recipe

Shakshuka - Middle Eastern - Israeli breakfast recipe - Paleo + Keto

Snehal Vaidya
Shakshuka makes for a completely fulfilling egg breakfast dish... It is ridiculously simple to make and while it is known as a breakfast dish the world over it can literally be had at any point of time during the day
Prep Time 5 mins
Cook Time 20 mins
Course Brunch
Cuisine Mediterranean
Servings 3 people


  • Iron Cast Skillet
  • Wooden Ladle


  • 2 tsps Coconut Oil
  • 1 Onion (Medium Sized - Finely Chopped)
  • 2 Garlic Minced
  • 1 Tomato (Medium Sized - Finely Chopped)
  • 4-5 Button Mushrooms Roughly Chopped
  • ½ cup Crushed Tomatoes (Sub with 2 finely chopped tomatoes)
  • ½ tsp Turmeric powder
  • 1 tsp Coriander powder
  • ½ tsp Red pepper
  • ½ tsp Paprika / Cayenne pepper
  • Himalayan Sea Salt As per taste
  • Black pepper As per taste
  • 2 tbsps Maple Syrup Optional
  • 3 Eggs Pastuer Raised, Organic


  • Kale leaves Finely Chopped
  • Baby Spinach leaves Finely Chopped
  • Mint leaves Finely Chopped


  • Start by heating your iron cast skillet and add coconut oil
  • Once adequately hot add in the onion and cook until translucent
  • Next, add in the minced garlic & saute it along with the onion for about a minute or two
  • Once the onion and garlic are done add in the tomatoes and cook until the tomatoes are tender
  • Next, add in the mushrooms and cook them until they are tender about a minute or so (even if they are a little uncooked at this stage it should be fine as they will have plenty of time to cook as we proceed with the next steps)
  • Add in the crushed tomatoes and mix everything well and cook until it comes to a light simmer (sub with finely chopped tomatoes if you dont have crushed tomatoes)
  • Next add in all the spices, turmeric, coriander, red pepper, cayenne pepper or paprika, salt & maple syrup
  • Mix well and add a little water to adjust the consistency of the sauce (it should not be very thick)
  • Cover the skillet and cook for about 5-7 minutes (until the raw smell of the tomatoes goes away and it is completely cooked)
  • Then with the help of your spoon create small well of sorts on the skillet (by separating the portion of the sauce in a circular manner so that you will be able to see the bottom of your skillet) and crack in an egg in each of the wells
  • We have 3 eggs so 3 wells if you plan to add more eggs make more wells. Duh!
  • Season the eggs with salt and pepper and cover the skillet to cook the eggs to your desired consistency
  • We cooked them for about 3 minutes. However, if you like your eggs runny cook for a little less amount of time i.e approx 2 minutes
  • Once the eggs are about to be done uncover the skillet and garnish them with all the finely chopped leafy greens as listed
  • Cook them for 30 seconds and then switch off the stove
  • Let the lid remain covered so that the steam from the eggs and the sauce helps to wilt the leaves
  • You can transfer the skillet to another cooktop to prevent the eggs from cooking further
  • Serve hot alongwith gluten free bread / tortillas
  • Enjoy!