Shakshuka Is Hard To Say But Easy To Make With This Whole30 Recipe

Shakshuka Is Hard To Say But Easy To Make With This Whole30 Recipe

The book: The Whole30 Cookbook ($35) is the second solo book by Hartwig, author of Food Freedom Forever and co-author of It Starts With Food and The Whole30.

The quote: “Think of the Whole30 like pushing the reset button with your health, your habits, and your relationship with food.”

The tester: Eggs are my go-to breakfast. But I’m never delicate with the yolks, clumsily cracking them into a bowl and whipping them with a fork and maybe some red pepper flakes. Still, this shakshuka was simple enough for me to master.

Recipes I’m dying to make: Slow-Cooked Moroccan-Spiced Shredded Beef with Moroccan Cauliflower Rice, Sweet Potato Breakfast Stacks, Mexican Twice Baked Potatoes, Plank-Smoked Bacon-Wrapped Chicken with Pineapple.


The Whole30 Shakshuka recipe uses harissa, a North African hot chili pepper paste, which can come in mild or hot varieties. Find it at Scheffler’s Deli in the St. Lawrence Market, at Middle Eastern markets such as Kabul Farms, and some larger grocers. Choose one or two tablespoons depending on the level of heat you can handle.

Harissa can be found more easily as a spice blend and in powdered form, but seek out the paste for this recipe.

Hartwig likes to add greens such as spinach, chard or kale for a nutrient boost and additional texture.

If following Hartwig’s Whole30 plan, ensure there is no form of sugar listed on any ingredients labels. Other off-limit additives include MSG and sulfites.

2 tbsp (30 mL) extra-virgin olive oil

1/2 cup (125 mL) chopped onion

1 cup (250 mL) chopped red bell pepper

4 cloves garlic, minced

3-1/3 cups (2 400 mL cans) fire-roasted crushed tomatoes

1 tbsp (15 mL) hot harissa (2 tbsp if mild)

1 tsp (5 mL) ground cumin

1/2 tsp (2 mL) salt

6 large eggs

Black pepper to taste

3 tbsp (45 mL) chopped fresh parsley

In large skillet over medium heat, heat oil. Add onion and cook, stirring, until slightly wilted, about 2 minutes.

Add bell pepper and garlic. Cook, stirring, until the onion and pepper are tender, 4 to 5 minutes.

Add tomatoes, harissa, cumin, and salt. Bring mixture to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce has thickened, about 15 minutes.

Use the back of a spoon to make six depressions in the sauce. Crack one egg into small bowl and carefully slide egg into one depression in sauce. Repeat with remaining eggs. Cook, covered, until egg whites are completely cooked and yolks begin to thicken but are not hard, about 10 minutes.

Remove from heat. Season with black pepper and sprinkle with parsley before serving.

Makes 2 to 6 servings, depending on serving size desired.

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