Shakshuka
Serves 210 mins prep20 mins cook
Spicy shakshuka made with organic grape tomatoes, onion, garlic, red pepper, and topped with eggs. A delicious meal that pairs well with paleo bread for dipping, cooked in a cast iron skillet.
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What you need
Instructions
1: Sauté onions, red pepper, and garlic in coconut oil until soft. 2: Add spices and tomatoes over medium-high heat and allow them to burst. 3: Add in the chicken stock and kale, allow to cook down. 4: Turn heat down to medium and make two grooves for the eggs, carefully dropping the eggs in one at a time. 5: Cover and allow the whites to cook through. 6: Add fresh basil on top. 7: Serve right out of the skillet and use bread for dipping.View original recipe