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Chicken “Tortilla" Soup (with GF crackers)

Please see the original recipe on Vegukate’s website.

Best Simple Shakshuka

Serves 2-4

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

Milton’s Gluten-Free Olive Oil & Sea Salt crackers, to serve


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!

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