Best Shakshuka — Keto, Paleo, Whole30, GAPS

Course Main Course

Cuisine Israeli

Keyword keto, lowcarb, paleo, shashuka, whole30

Prep Time 10

Cook Time 25

Servings

Calories 422kcal

Author Megan

Cost $12

28 ounces tomatoes , jarred (I prefer BioNaturae brand)
2 red bell peppers , cored, de-seeded and sliced
1 pound ground meat of choice, grass-finished preferred (optional)
4 whole eggs pasture-raised preferred
1/4 cup fresh parsley or cilantro, fresh and minced
2 Tablespoons ghee or extra-virgin olive oil (or use butter if tolerated and not Whole30)
4 cloves garlic , minced or crushed
2 teaspoons cumin
2 teaspoons paprika
1-1/2 teaspoons sea salt
1 teaspoon thyme (dried)

Heat the fat in large skillet over medium-high heat. Add peppers and 1/2 teaspoon sea salt. Sauté 5 minutes, until wilted and beginning to brown.
Add cumin, paprika and thyme, and sauté 1-2 minutes more, until fragrant.
Add beef, tomatoes and remaining sea salt, breaking up meat with your spatula. Stir in garlic. Simmer 15 minutes over medium-low heat.
Create four indentations in sauce. Crack an egg into each spot. Cover the pan for about 5 minutes, allowing the eggs to cook gently. Use the sauce to baste the top of each egg (especially the whites) if needed.
Serve topped with fresh herbs. If not Whole30 and cheese is tolerated, also garnish with creamy chèvre, feta or even grated white cheddar. May also serve with a side of sautéed greens for added nutrition.