Gluten Free Authentic Shakshuka (@vegukate)
Please see the original recipe on Vegukate’s website.
Best Simple Shakshuka
Prep time: 10 minutes
Cook time: 20-25 minutes
2 tbsp. avocado oil
½ yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 (28-ounce) can organic crushed tomatoes
1 tsp. cumin
1 tsp. paprika
¼ tsp. cayenne (optional)
½ tsp. sea salt
½ tsp. black pepper
1 tbsp. harissa paste
4-6 pasture-raised eggs
¼ cup feta cheese or crumbled goat cheese, to garnish (optional)
¼ cup fresh cilantro, roughly chopped, to garnish
1 avocado, diced, to garnish
Add avocado oil to a large cast-iron skillet over medium heat. Stir in onion, bell pepper, and garlic. Sauté for 5 minutes, or until onions are translucent.
Add tomatoes, spices, sea salt, black pepper, and harissa paste. Bring mixture to a low simmer and cook for 10 minutes, or until tomatoes begin to thicken slightly.
Using a spoon, carefully make 4-6 holes in the tomato sauce mixture (depending on how many eggs you’ll be using). Carefully crack a whole egg into each hole. Cover skillet with a lid (any lid will do) and cook on medium heat for 6-10 minutes, or until eggs are set to your liking. Six minutes will give you a nice runny yolk, while 10 minutes (and longer) will have a more cooked yolk.
Remove Shakshuka from heat. Garnish with feta cheese, cilantro, and avocado slices. Sprinkle with sea salt and black pepper to taste.
Serve with Milton’s Gluten-Free Olive Oil & Sea Salt crackers to dip and enjoy!
Leftover Shakshuka will keep in an airtight container in the refrigerator for up to 3 days.
Dairy-free? Swap out the feta or goat cheese with pine nuts or a vegan cheese of choice.
Swap cilantro for chopped fresh parsley, if cilantro is unavailable.
Other yummy topping ideas include toasted nuts or seeds (like walnuts or pumpkin seeds), sun-dried tomatoes, or even olives – for a greek, spicy twist!