Shakshuka recipe header
Shakshuka recipe header

Shakshuka (Whole30 compliant)

August 8, 2018

Shakshuka is a tradition mediterranean and Middle Eastern dish that is slightly sweet, slightly spicy and busting at the seams with amazing flavors. This dish is Whole30 compliant (use compliant jarred sauce with no sugar, no gluten, no soy) and delicious any day of the week (although I love making it on the weekend when I have a little more time to cook).

  • Prep: 15 mins
  • Cook: 25 mins
  • 15 mins

    25 mins

    40 mins

  • Yields: 3-4 servings


2 Tbsp. avocado oil

1 medium yellow onion, chopped

1/2 red pepper, seeded and cut into bite-sized pieces

5-6 portobello mushrooms, stemmed and cut into bite-sized pieces

3-4 garlic cloves, finely chopped

1-3 tsp. harissa or hot chili paste, to taste (I used Trader Joe's Traditional Tunisian Harissa paste)

About 20 ounces jarred spaghetti sauce (about 3/4 of a jar, more if you like your sauce thinner)

4-6 eggs

Ground black pepper


Heat oil in a large saucepan over medium high heat, then add onions and cook for 3 minutes until soft.

Add mushrooms and red peppers to onion mixture and continue to cook for another 3 minutes.

Add garlic and cook for another minute, until fragrant.

Add harissa, to taste. (Harissa is very spicy, so add more or less depending on how how "hot" you want it.)

Turn heat to medium and add sauce. Blend all ingredients together well and continue to cook for 1-2 minutes longer, until sauce begins to slightly bubble/boil.

Using a spatula, create a small divot in the sauce, than crack an egg into that divot. Repeat this process until all the eggs have been placed inside the sauce mixture.

Cook, uncovered for 1 minute, then reduce heat to low and cover pan. Cook covered, on low, for 3-6 minutes, depending on how cooked you want your eggs. (Soft eggs will take about 2 minutes, while hard-yolked eggs will take closer to 6-8 minutes).

Remove from heat, add fresh ground pepper on top, and serve.

If you can't find harissa, use chili powder and red pepper flakes. Add a little at a time until you get the taste you want. Sriracha sauce can work as a good substitute too and adds heat to your dish.


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