Zander and I got home from the farmer's market yesterday and our tummies were talking... loud. We didn't have much time to wait so I reached for a quick and easy go-to—eggs. I had some leftover tomato sauce from the chili fries I'd made earlier in the week and I remembered a post my good friends at Sweet Potato Chronicles did ages ago. Shakshuka we shall have! This is a Tunisian dish that's super flavourful and dead simple to make. Spicy tomato sauce, baked eggs, chopped parsley, done. I cheated by adding spices, garlic and onion to a pre-made simple tomato sauce/puree but click on SPC's link above for the full recipe, sauce included. 

2014-02-22 15.22.27.jpg


3 cups of simple tomato sauce/marinara (or 28 oz can of whole tomatoes plus 1 small can of tomato paste)

1 yellow onion, roughly chopped

3-4 cloves smashed and chopped garlic

2 tbsp good olive oil

4-5 eggs

2-3 tsp cumin (I have a heavy hand with this stuff)

1 tsp paprika

1/2 tsp cayenne

Chili Flakes (optional)

Fresh ground salt and pepper

Couple tablespoons of chopped fresh parsley


In a fry pan, sautee the onion in the olive oil on medium heat for about 5 minutes, add the garlic and sautee another couple of minutes. Add the spices and mix well into the onions and garlic. Add sauce and let simmer for another 5 minutes or so, crack the eggs into the sauce and let simmer once again until the eggs have set (about 5-7 minutes). Finish with salt & pepper, some chili flakes and parsley and enjoy!

If you're not strictly paleo or can handle dairy, go ahead and throw some crumbled sheep's feta on top—sheep's milk is often much easier to digest than cow's milk. For serving, we just ate straight outta the cast iron pan but if you're feeling fancy, bowls might be nice:)

Enter your email address:

Delivered by FeedBurner