I love shakshuka, a traditional Middle Eastern and Mediterranean breakfast dish of spicy tomato sauce, cooked vegetables and poached eggs. I swapped eggs for chicken to create this tasty (and spicy) chicken shakshuka recipe.
1-2Tbsp.harissa hot chili pepper paste - see notes
24ouncesWhole30 compliant jarred spaghetti sauce1 jar
Instructions
Heat oil in a large pan over medium high heat.
Add onions and cook for 3-4 minutes until softened, then add mushrooms and cook for another 3-4 minutes before adding zucchini and garlic and cooking for another 3-4 minutes.
Add harrissa to mixture (start with 1 Tbsp. and adjust to taste - it's very spicy) and add Kosher salt and pepper.
Add jarred sauce and bring to a slight boil, then lower heat to medium low (simmer).
Add chicken pieces into the sauce until fully covered, cover and simmer mixture for 10 minutes.
Uncover and continue cooking on low for 10 minutes.