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Meatless shakshuka with four softly cooked eggs in tomato and red pepper sauce

Meatless Shakshuka With Eggs for Full GAPS

Four softly cooked eggs in a thick meatless tomato and red pepper sauce with homemade ghee, garlic, cumin, paprika, thyme and minced parsley.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Main Course
Cuisine: GAPS, Israeli
Ingredients Equipment Method Notes

Ingredients
  

  • 28 ounces plain crushed tomatoes packed in glass only tomatoes, tomato puree and optional salt; include liquid
  • 2 red bell peppers cored, seeded and sliced
  • 4 eggs
  • 1/4 cup fresh parsley minced; or the same amount cilantro
  • 2 tablespoons homemade ghee prepared ahead
  • 4 cloves garlic minced or crushed
  • 2 teaspoons ground cumin pure single spice
  • 2 teaspoons paprika pure single spice
  • 1 1/2 teaspoons sea salt divided: one-third with peppers and two-thirds with sauce
  • 1 teaspoon dried thyme

Equipment

  • Large wide skillet with lid and room for sauce plus four eggs
  • Spoon or spatula
  • Knife and cutting board
  • Measuring spoons
  • Heat-safe trivet

Method
 

  1. Heat the ghee in a large skillet over medium-high heat. Add the sliced peppers and one-third of the measured sea salt. Saute about 5 minutes, stirring, until wilted and beginning to brown lightly.
  2. Add the cumin, paprika and dried thyme. Saute 1 to 2 minutes more, stirring, until fragrant. Do not leave the spices dry against the hot pan.
    Wilted red pepper strips with ghee cumin paprika and dried thyme before adding sauce
  3. Add the tomatoes with their liquid and the remaining salt. Stir in the garlic. Lower the heat to medium-low and simmer about 15 minutes, stirring occasionally, until the peppers are soft and a spoon drawn through the sauce leaves a line for a moment.
  4. Make one indentation in the sauce per egg and crack an egg into each. Cover about 5 minutes, until the whites are opaque and set while the yolks remain soft. Spoon hot sauce over the top of any unset white if needed. Use a larger pan or separate batches when doubling.
    Four raw eggs in wells of meatless tomato and pepper sauce before covering
  5. Scatter the minced parsley over the cooked skillet and serve, dividing one egg and a share of the tomato-and-pepper sauce into each portion.

Notes

Full GAPS: Use plain additive-free tomatoes, pure individual spices and prepared homemade ghee. This meatless card contains four eggs and no ground beef, cheese or bread.
Timing: About 10 minutes prep and 25 minutes cooking, approximately 35 minutes total, with ghee already prepared. Follow the physical cues for wilted peppers, thickened sauce and set egg whites.
Salt and scaling: Use one-third of the measured salt with peppers and the remaining two-thirds with sauce. The 2× control doubles ingredients; use a bigger pan or separate batches and one well per egg.
Make ahead: Cook the tomato-and-pepper sauce, cool and cover for refrigeration or freeze portions before adding eggs. Thaw in the refrigerator, reheat to a simmer and finish with fresh eggs.

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