Shakshuka – this dish sounds and looks fancy, but it’s incredibly easy. If you’re having guests over and want to serve a brunch dish that is savory and hearty, without much hassle, this is the one.
Shakshuka is from the Mediterranean origin. Traditionally, it’s a delicious dish that consists of poached eggs, tomato, olive oil, garlic, onion, and a melody of spices.
We’re playing off all of those flavors today – but adding in one special veggie…cauliflower. Cauliflower adds volume and increases the nutrients in this dish. This recipe also adds in feta cheese – but if you’re dairy intolerant, it can easily be left out without much loss.
The ingredient list for this recipe is surprisingly simple. Chances are you have all of these ingredients in your fridge and pantry. You’ll need olive oil (of course – what great recipe doesn’t start with some good olive oil), garlic, onion, eggs, cauliflower florets, canned crushed tomatoes, tomato paste, feta cheese, cumin, paprika, fresh parsley, and salt and pepper.
You’ll need both an oven and stovetop for this dish. Start with a skillet or braising pan on the stove. Heat the olive oil, and then cook the onion and cauliflower florets until softened.
Add in the garlic, tomato paste, and spices and let it stew together for a minute or so. Then add in your crushed tomatoes. You can give it a little taste at this point and adjust the seasonings if you see fit.
Next is the fun part! You’re going to create six small holes in the tomato stew for your eggs. I’d recommend making one hole at a time. Crack the egg into the hole. Do this for every egg. Top the whole thing with feta cheese if you’d like.
Bake your shakshuka about 10-15 minutes until your eggs are set and the yolks are just slightly firm.
Before serving, sprinkle some fresh parsley on top for a punch of color and flavor.
Isn’t that a beautiful creation? It is guaranteed to be a brunch favorite!
If you like this recipe, check out these others:
- 2 tablespoons olive oil
- 1 onion chopped
- 1 cup cauliflower florets
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 28- ounce can crushed tomatoes
- 6 large eggs
- 2 ounces crumbled feta
- 2 tablespoons chopped fresh parsley
- Sea salt and fresh ground pepper to taste
Preheat oven to 350 degrees F.
In a large straight sided skillet or braising pan, heat the oil. Add the onion and cauliflower and cook until soft and lightly browned. Add the garlic, tomato paste, and seasonings and cook for another minute. Add the tomatoes.
Make six small wells in the tomatoes and crack the eggs into each one. Season with salt and pepper and top with the feta.
Bake for 10-15 minutes, until egg whites are set and yolks are slightly firm. Remove from oven and sprinkle with parsley before serving.
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