Roasted Red Pepper Shakshuka

This Roasted Red Pepper Shakshuka is why I always keep a jar of roasted red peppers in the pantry. They add a mellow sweetness to a sauce of crushed tomatoes, smoked paprika and a handful of summer’s finest fresh grape or cherry tomatoes. Some of the tomatoes melt into the sauce, while others stay intact just long enough to burst when your spoon finds them. The eggs poach right in the skillet until they’re set but still runny. It’s a one-pot dinner that you’ll make for a quick dinner or an easy brunch.

How this Shakshuka recipe fits Paleo and Whole30

This recipe is dairy-free, Paleo, and Whole30 compatible. It isn’t suitable for the Autoimmune Protocol because it contains tomatoes, roasted red peppers, smoked paprika, and eggs, all of which are excluded on AIP, which eliminates nightshades and eggs. If you’re looking to round out a Paleo or Whole30 meal plan with something hearty and vegetable-forward, though, this a favorite one-pan dinner.

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Start by sautéing the shallots and garlic in olive oil until the shallots become tender and the garlic is fragrant. Next comes the smoked paprika. Giving it thirty seconds or so in the hot oil allows the spice to bloom, releasing its aroma and creating a much deeper, more rounded flavor than if it were simply stirred into the sauce later.

Once the paprika is fragrant, stir in the tomato paste and let it cook for another minute or two. Caramelizing the tomato paste concentrates its natural sweetness and gives the finished sauce remarkable depth.

Stir in crusted or pureed tomatoes — which will become the base of the sauce — along with chopped roasted red peppers and a handful of halved grape tomatoes or cherry tomatoes. This is where you can add the best from the market, or whatever is growing on that patio vine you’ve been nursing for months. Season to taste with a generous pinch of salt, then let the sauce simmer on low to medium heat, uncovered for around 10 minutes, or until the tomatoes begin to soften and the sauce begins to thicken.

Use the back of a spoon to make five or six shallow divots in the sauce, then crack one egg into each. I like to crack the eggs into a small bowl first so I can check that the yolks are intact and slide them exactly where I want them in the skillet. Season each egg with a generous pinch of salt, cover, and let them gently poach until the whites are set and the yolks are still softly wobbly.

When the yolks are cooked, sprinkle handfuls of chopped parsley and serve.

The yolks will be runny and silky, perfect to scoop up little bites. You can serve this with your favorite gluten-free bread, with a garden salad alongside, a scoop of cauliflower rice, or my favorite — roasted potatoes to sop up all the sauce.

Roasted Red Pepper Shakshuka

5 from 1 vote

Poached eggs simmer in a smoky tomato sauce with roasted red peppers, burst grape or cherry tomatoes, and smoked paprika for an easy one-pan shakshuka that's dairy-free, Paleo, and Whole30 compatible.

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Total Time:30 minutes mins

Servings: 6 servings

Author: Christina Marche

Ingredients

• 1 tbsp olive oil
• 1 large shallot, thinly sliced (about ¼ cup)
• 1 garlic clove, minced
• ½ tsp smoked paprika
• 2 tbsp tomato paste
• 1 28-ounce can crushed or puréed tomato
• 1 pint grape or cherry tomatoes, halved
• 1 12-ounce jar roasted red peppers, drained and chopped (about 1 cup)
• 5 – 6 eggs
• Kosher salt, to taste
• 1/4 cup chopped fresh parsley, for garnish

Instructions

• Heat a 12-inch skillet or 3-quart sauté pan over medium-high heat. Add the olive oil, followed by the shallot and a pinch of kosher salt. Cook until the shallot is soft and translucent, then stir in the garlic and cook for another minute or two, until fragrant.
• Stir in the smoked paprika and let it bloom in the oil until fragrant, about 30 seconds to 1 minute.
• Add the tomato paste and cook for another minute, allowing it to caramelize slightly before stirring in the crushed tomatoes, roasted red peppers, and halved cherry tomatoes.
• Reduce the heat to medium-low and simmer, uncovered, for 7 to 10 minutes, stirring occasionally, until the sauce thickens slightly and the tomatoes soften. Season to taste with kosher salt.
• Use the back of a spoon to make five or six shallow wells in the sauce. Crack each egg into a small bowl, then gently slide it into a well. Season the eggs with a generous pinch of kosher salt, cover the skillet, and continue cooking over medium-low heat until the egg whites are fully opaque but the yolks are still softly set, about 5 to 7 minutes.
• Finish with a generous handful of chopped parsley.
• Serve immediately with cauliflower rice, roasted potatoes, or a simple green salad.

Course: Breakfast, Main Course

Cuisine: Paleo, Whole30