Jerusalem-Style Shakshuka

This version enhances traditional shakshuka by using whole-food ingredients instead of industrial seed oils and additives.

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Ingredients

  • 1 tbsp avocado oil
  • 1 small organic yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red organic bell pepper, diced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cinnamon
  • 1/4 tsp red chili flakes
  • 1 can (28oz) organic crushed tomatoes
  • 4 pasture-raised large eggs
  • To taste: sea salt and cracked black pepper

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Heat avocado oil in a heavy skillet or sauté pan over medium heat.
  2. Add diced onion and bell pepper; sauté until softened (about 5-7 minutes).
  3. Stir in minced garlic, cumin, paprika, cinnamon, and chili flakes; cook for 1 minute until fragrant.
  4. Pour in organic crushed tomatoes and season with salt and pepper.
  5. Reduce heat to low and simmer for 12-15 minutes, stirring occasionally until the sauce thickens slightly.
  6. Carefully create four wells in the sauce with a spoon and crack one pasture-raised egg into each space.
  7. Cover the skillet and cook for 5-8 minutes, or until the egg whites are fully set and opaque but yolks remain slightly runny.

FAQ

Can I substitute the coconut oil with another type of oil?

Yes, you can use olive oil as an alternative, ensuring it is organic and extra virgin to maintain the clean eating standards.

What if I don't have fresh tomatoes on hand?

If fresh tomatoes are unavailable, use a high-quality canned option without added sugars or preservatives.

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