Paleo Shakshuka from Mexico

Paleo Shakshuka from Mexico

Paleo Shakshuka from Mexico

This recipe was given to my email subscribers a week ago, but a few folks missed it and have been requesting it, so here it is! Shakshukas are my favorite since they are not only cozy and delicious, but also really attractive. Looking at brilliant yellow eggs stewed in wonderful red tomato sauce is the best thing ever.

Simple, one-pot recipe!
The fact that this Mexican Paleo Shakshuka just requires one pot makes cleanup simple (that alone makes it a great dish in my book). Because it’s simple to put together yet gorgeous to look at, it’s also a terrific one to create for friends and family. Please comment below and let me know how it turns out if you decide to make this. I like reading all of your reviews and comments on my recipes.
Paleo Shakshuka from Mexico
Paleo Shakshuka from Mexico This lovely and festive recipe transforms a classic morning meal from the Middle East into something deliciously Mexican!

Ingredients

2 tbsp. coconut oil

1 big sliced onion

2 minced garlic cloves

1 chopped bell pepper

1-tablespoon tomato paste

125 ml of chili powder

1/2 teaspoon cumin

Oregano, dried, 12 tsp.

Cayenne pepper, 1/4 tsp. (optional; eliminate if you don’t like spicy food)

2 cans of chopped tomatoes, 14 oz.

pepper and salt as desired

Sliced black olives in 1/3 cup

6 eggs

Optional 1/4 cup shredded cheddar Remove for paleo and Whole30

Sliced avocado, half

Citrus as a garnish

optional organic, non-GMO corn tortillas.

Instructions
On a large pan over medium-high heat, warm the coconut oil.
Add the onions, stir, and cook for approximately 5 minutes, or until they are transparent.
Add the minced garlic and bell pepper, and simmer for 5 minutes, or until tender.
For approximately a minute, mix in the tomato paste, chili powder, cumin, oregano, and cayenne.
Stir in the chopped tomatoes and season with salt and pepper before simmering. Once the sauce begins to reduce, turn the heat down to medium-low and give it 8 minutes.

Black olive slices are added after which the eggs are cracked on top of the sauce without breaking the yolk. Ensure that they are distributed over the sauce evenly.
Depending on how runny you want the yolk to be, reduce the heat to low, cover the pan, and let the eggs simmer for 8 to 10 minutes.
If using, place the cheese on top of the eggs and cover the pan for an additional 30 seconds to melt the cheese.
Slices of avocado and chopped cilantro are garnished once the heat is turned off.

Eat it by itself or with warm tortillas!