Mexican Paleo Shakshuka
Mexican Paleo Shakshuka - A traditional middle eastern breakfast dish gets a delicious Mexican twist with this beautiful and festive recipe!
Servings: 3 servings
Calories: 356kcal
Ingredients
- 2 tbsp coconut oil
- 1/2 large onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 tbsp tomato paste
- 1 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional - omit if you don't like spicy)
- 2 14 oz cans diced tomatoes
- Salt and pepper to taste
- 1/3 cup black olives sliced
- 6 eggs
- 1/4 cup shredded cheddar-optional Omit for paleo and Whole30
- 1/2 avocado sliced
- Cilantro for garnish
- Organic, non-GMO corn tortillas optional
Instructions
- Heat coconut oil over a large skillet over medium high heat.
- Add onions and stir and cook until they are translucent, about 5 minutes.
- Add garlic and chopped bell pepper and cook for 5 minutes until they are soft.
- Add tomato paste, chili powder, cumin, oregano, and cayenne, and stir with the vegetables for about 1 minute.
- Add diced tomatoes with salt and pepper, stir and bring it to simmer. Lower the heat to medium low and let it cook for 8 minutes until the sauce starts to reduce.
- Stir in sliced black olives, and crack the eggs on top of the sauce without breaking the yolk. Make sure they are evenly spaced over the sauce.
- Bring down the heat to low, cover the pan, and allow the eggs to cook for 8-10 minutes, depending on how runny you want the yolk.
- Layer the cheese over the eggs, if using, and cover for an additional 30 seconds to let it all melt.
- Remove from heat and garnish with avocado slices and chopped cilantro.
- Serve with warm tortillas, or eat it on its own!
Nutrition
Serving: 1serving | Calories: 356kcal | Carbohydrates: 21g | Protein: 15g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 327mg | Sodium: 806mg | Potassium: 972mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2615IU | Vitamin C: 81.8mg | Calcium: 155mg | Iron: 5.2mg