Shakshouka, a Middle Eastern tomato and egg stew shown in a cast iron skillet


What the heck is shakshouka?

This version of shakshouka is gluten free and low sodium, and a great option for breakfast, lunch or dinner! Serve with naan, a pita or whole grain bread. Makes enough for six servings.

Breakfast tom-egg-to skillet (Shakshouka)


2 tablespoons avocado oil

1 large onion, diced

2 medium green bell peppers, diced

4 cloves garlic, minced

1 teaspoon ground coriander

1 1/2 teaspoons paprika

1 15-ounce can diced tomatoes, with juice

1/2 cup low-sodium vegetable juice

1/4 cup chopped fresh parsley

1/4 cup chopped arugula

6 large eggs


In a large skillet, heat oil over medium-high heat. Add onion, bell peppers, garlic, coriander and paprika. Cook, stirring often, for 8 to 10 minutes or until vegetables are soft.

Add tomatoes with juice, vegetable juice, parsley and arugula. Stir. Allow to simmer, stirring often, for 10 to 12 minutes or until tomato mixture begins to reduce.

Using a large wooden spoon, make 6 wells (holes) in the stew. Gently crack one egg into each well.

Reduce heat to low, cover the skillet and cook until egg whites are set and yolks reach desired consistency. Enjoy warm.

Nutrition information




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