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whole30 breakfast recipe

I recently completed a Whole30Β challenge and let me just say – I 100% agree with what they stand for: eating whole real foods. I think Dr. Jason Fung said it best: “The true secret to healthy eating is this: Just eat real food.” Cut out the soda and artificial sweeteners, alcohol, bread, and dairy. Focus on eating meat, eggs, seafood, fruits, and veggies. Easy enough!

It was fun trying so many new recipes during my Whole30 Challenge. If you are thinking about doing a Whole30, make sure you get The Whole30 Cookbook! It has 150 delicious and totally compliant recipes to help you succeed with your Whole30 Challenge.

I’m here today to share my favorite Whole30 breakfast recipe: Shakshuka. It’s filling and flavorful, with a little spicy kick to it. I had never heard of Shakshuka before, but I’m so glad I tried it. Shakshuka is poached eggs over a fire-roasted tomato and red pepper sauce. It’s a popular dish in the Middle East.

This recipe is super easy to make (as it only uses one pan) and the ingredients are affordable.

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SHAKSHUKA:

2 tablespoons olive oil
1/2 cup chopped onion
1 cup chopped red bell pepper
4 cloves garlic, minced
2 tablespoons harissa (or more, if you like it spicy)
1 teaspoon ground cumin
1/2 teaspoon salt
6 large eggs
Black pepper
3 tablespoons chopped fresh parsley
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Directions:

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until slightly wilted, about 2 minutes. Add the bell pepper and garlic and cook, stirring, until the onion and pepper are tender, about 4-5 minutes more. Add the tomatoes, harissa, cumin, and salt; bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened, 10-15 minutes. Use the back of a spoon to make six depressions in the sauce. Crack one egg into each hole. Cook, covered, until the egg whites are completely cooked and the yolks begin to thicken but are not hard, 6 to 8 minutes. Remove from the heat. Season with black pepper and sprinkle with the parsley before serving.

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For this recipe, I recommend investing in a good cast iron skillet,Β if you don’t already have one. It will last forever and you’ll be able to use it for a lot of other Whole30 recipes.

Also, harissa can be hard to find in the grocery store. My local Ralphs didn’t have it. I ended up finding it at Trader Joes. If they don’t have harissa at your local grocery store, you can always order it online.

 

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