Shakshuka Recipe By Dr. Axe


Total Time: 25 minutes

Serves: 2–3


  • 2 tablespoons avocado oil

  • 1/4-1/2 cup harissa

  • 3 tablespoons organic tomato paste

  • 2 large red peppers, small diced

  • 4 cloves garlic, crushed and minced

  • 1 ½ teaspoon smoked paprika

  • 1 ½ teaspoon chili powder

  • 1-2 teaspoons sea salt

  • 1-2 teaspoons pepper

  • 1-2 teaspoon crushed red pepper

  • ½ cup fire roasted tomatoes

  • 2-3 very ripe tomatoes

  • 4 pasture raised eggs

  • Plain grass fed yogurt

  • Sauerkraut

  • 1-2 handfuls of fresh basil


  1. In a large cast-iron skillet over medium heat, add in the avocado oil, harissa, red peppers, garlic and spices.

  2. Cook, stirring occasionally, until mixture thickens.

  3. Add in the fire roasted tomatoes and continue cooking for 10 minutes.

  4. Using the back of a wooden spatula, form four shallow indents for the eggs.

  5. Add in the eggs and cook, uncovered for an additional 10 minutes or until eggs are desired doneness.

  6. Serve topped with yogurt, sauerkraut and basil.



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