Today we are making eggs for breakfast! No! wait… its dinner or maybe I am in the mood for lunch with eggs! Such is the versatile nature of this beautiful & flavourful Middle eastern recipe known as Shakshuka!

It is traditionally an Israeli breakfast dish but it can literally be had at any point of time during the day – brunch time being our favorite!

It’s seriously & ridiculously simple, so simple that it doesn’t even sound like a recipe! All the ingredients that go in the making of Shakshuka are probably sitting in your pantry right now!

Shakshuka - Keto breakfast recipes

Shakshuka – Keto breakfast recipes

But why then does a crazy recipe find a place on The Paleo Palate Cafe you’d ask? Well because we find the best of pleasures in the simplest of things, yo! And trust me the so-called simple and modest flavors of Shakshuka will take your heart away!

I am also going to be completely honest with you guys & tell you that I haven’t been eating Shakshuka for ages or something. Its just been a recent favorite with my family and especially with my four-year-old.

I also have my own way of making this recipe maximizing the nutritional value and making it a tad bit healthy (duh!) than what it already is.

Let’s get crazy then:

[lt_recipe name=”Shakshuka – Middle Eastern – Israeli breakfast recipe – Paleo + Keto” summary=”Shakshuka makes for a completely fulfilling egg breakfast dish… It is ridiculously simple to make and while it is known as a breakfast dish the world over it can literally be had at any point of time during the day.” servings=”2″ total_time=”20M” print=”yes” ingredients=”Coconut Oil – 2 teaspoons;Onion (medium sized) – 1 (finely chopped);Garlic – 2 cloves (minced);Tomatoes – 1/2 if large-sized or 1 if small in size;Button Mushrooms – 4-5 (roughly chopped);Crushed Tomatoes – 1/2 cup;Turmeric powder – 1/2 teaspoon;Coriander powder – 1 teaspoon;Red pepper- 1/2 teaspoon;Paprika / Cayenne pepper – 1/2 teaspoon;Himalayan Sea Salt – As per taste;Black pepper – As per taste;Maple Syrup – 2 tablespoons;Eggs – 3 (Large | Brown | Organic);To Garnish:;Kale leaves;Baby Spinach leaves;Mint leaves” ]To a heated skillet add coconut oil;Once adequately hot add in the onion and cook until translucent;Next, add in the minced garlic & saute it along with the onion for about a minute or two;Once the onion and garlic are done add in the tomatoes and cook until the tomatoes are tender;Next, add in the mushrooms and cook them until they are tender – about a minute (even if they are a little uncooked at this stage it should be fine as they will have plenty of time to cook as we proceed with the next steps);Add in the crushed tomatoes and mix everything well and cook until it comes to a light simmer (you can also use tomatoes if you do not have crushed or diced canned tomatoes);Next add in all the spices, turmeric, coriander, red pepper, cayenne pepper or paprika, salt & maple syrup;Mix well and add a little water to adjust the consistency of the sauce (it should not be very thick);Cover the skillet and cook for about 5-7 minutes (until the raw smell of the tomatoes goes away and it is completely cooked);Then with the help of your spoon create small wells on the skillet (by separating the portion of the sauce in a circular manner so that you will be able to see the bottom of your skillet) and crack in an egg in each of the wells;We have 3 eggs so 3 wells – of you want to use more eggs make more wells… Duh!;Season the eggs with salt and pepper and cover the skillet to cook the eggs;I like my eggs completely cooked here so I cook them for about 3-4 minutes… However, if you like your eggs runny cook for a little less amount of time – approximately 2 minutes;Once the eggs are about to be done – uncover the skillet and garnish them with all the finely chopped leafy greens as listed;Cook them for 30 seconds and then switch off the gas;Let the lid remain covered so that the steam from the eggs and the sauce helps to wilt the leaves;You can transfer the skillet to another cooktop to prevent the eggs from cooking further;Serve after 5 minutes;Can be had best either in isolation or with gluten-free bread/tortillas;Enjoy![/lt_recipe]

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