Healthy Shakshuka Recipe with soft poached eggs cooked on stovetop in buttery tomato sauce. Top with crispy bacon for an easy and healthy shakshuka recipe with meat. Whether you are cooking shakshuka for one or the whole family, everyone will enjoy this Paleo and Whole30 breakfast recipe ! The recipe quantity is based on a 9-inch cast iron skillet.
Cuisine Middle Eastern
Keyword Healthy Shakshuka Recipe
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
1cup+ diced yams or sweet potatoes, dice to small cube shape
In a well-heated skillet, saute cubed yams with 1.5 tbsp cooking fat of your choice over medium-high heat . Saute until they’re browned and turn softer. Season with salt and pepper to taste. Add shallots, keep sauting until the shallots turn translucent color.
In the meantime, crisp up the bacon in a separate skillet and set aside to cool.
Spread out the cubed yams in one layer over the skillet. Add butter chicken sauce. Distribute the sauce evenly.* Slightly warm up the sauce over low heat for about 1-2 minutes. Stir occasionally. Make 3-4 wells and crack the eggs one at a time directly over each well and over the butter sauce mixture, making sure to space them evenly over the sauce.
Cover the skillet with a lid and cook over low heat until the egg whites are set and the yolks are still soft and little runny (about 6-7 minutes). Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
Serve in room temperature with crispy bacon and garnish with cilantro.