Paleo gluten free shakshuka from Yiddish Kitchen

Shakshuka Israeli Breakfast - Yiddish Cookbook

Course: Breakfast
Cuisine: American
Keyword: eggs
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Calories: 171kcal
Author: Lisa MarcAurele
You don't have to give up your favorite foods after moving to a paleo and gluten-free diet. The New Yiddish Cookbook has many recipes like this Shakshuka.
Print Recipe


  • 3 Tablespoons extra virgin olive oil divided
  • 1 small onion cut into small dices
  • 3 cloves garlic sliced
  • 2 bell peppers cut into small dices
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1 tablespoon tomato paste 15g
  • 1/2 teaspoon salt
  • 28 ounces diced tomatoes or 2 lbs fresh 795g, 900g
  • 4-6 eggs I used 6


  • Heat a large skillet over medium heat and add 2 tablespoons (30ml) of the olive oil. Once shimmering, add the onions and saute for 8-10 minutes, stirring ocationally, until they are golden brown and softened.
  • Add the garlic and peppers and saute for another 3-4 minutes, until the garlic is golden brown.
  • Add the spices and stir constantly for a minute, or until very fragrant, being careful not to let them burn.
  • Add the tomato paste and stir into the vegetables, cooking until it's a brick red color, about 30 seconds to 1 minute.
  • Add the salt and diced tomatoes and sitr, scraping up any browned bits that have stuck to the bottom.
  • Bring to a simmer and cook for 10 minutes, stirring occasionally.
  • Turn off the heat and make four to six indentations in the sauce and crack the eggs into them. Turn the heat back on so it's at a gentle simmer and allow the eggs to cook for 8 minutes.
  • Cover and cook for an additional 3-5 minutes, or until the eggs are cooked to your liking. Drizzle with the remaining olive oil.


Serve with a salad on the side or throw in a handful of spinach or watercress during the last 10 minutes, before adding the eggs.
7.4g net carbs per serving.


Serving: 241g | Calories: 171kcal | Carbohydrates: 10.4g | Protein: 7.5g | Fat: 11.9g | Saturated Fat: 2.4g | Cholesterol: 164mg | Sodium: 267mg | Fiber: 3g | Sugar: 6.4g

Additional Info

Net Carbs: 7.4 g | % Carbs: 17.8 % | % Protein: 18 % | % Fat: 64.2 %


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.