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Whole30 Shakshuka in a cast iron pan photo

Shakshuka (Whole30, Vegetarian, and How to Impress Your Date)

This is a hearty meal, fresh, easy, and unique.  Make it for someone you love!

Course Breakfast
Cuisine Mediterranean
Keyword shakshuka
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 servings
Calories 270 kcal
Author With Two Spoons

Ingredients

  • 2 cups sweet potato, cubed into bite sized pieces (approximately 1 large sweet potato)
  • 1 Tablespoon ghee (or butter or olive oil)
  • 1 cup onion, diced (approximately 1 medium onion)
  • 1/2 cup red pepper, diced (approximately 1/2 of a red pepper)
  • 2 cups kale, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon red pepper flakes
  • 1 Jar marinara sauce (I use Classico Riserva Marinara or Paul Newman's Own Marinara-both Whole30 compliant)
  • 5 eggs
  • 1 Tablespoon Italian Parsley, chopped

Instructions

  1. Preheat oven to 425°F.

  2. Line a baking sheet with parchment paper.  Spread the sweet potatoes cubes over the paper.  (optional) Sprinkle with salt.  Place into the oven for 20-25 minutes until roasted (watch carefully-everyone's oven seems to be just a little bit different and it will depend on how small you cut your sweet potato!).

  3. While the sweet potatoes are roasting, heat a 12 inch cast iron skillet over high heat.  Turn it down to medium high and melt 1 Tablespoon of ghee.

  4. Add onions and red peppers.  Saute until soft, approximately 2 minutes.  

  5. Add kale.  Saute until wilted and soft, approximately 2-3 minutes.

  6. Add garlic.  Saute approximately 30 seconds or until soft. 

  7. Add Marinara sauce, salt, pepper, and red pepper flakes.  Turn down to a simmer and simmer for 10 minutes, or until the sweet potatoes are done roasting.

  8. Remove the roasted sweet potatoes from the oven, turn oven down to 400°F. Add the sweet potatoes to the cast iron skillet.  Stir and then make 5 wells. 

  9. Crack an egg into a ramekin or small bowl.  Pour into one of the wells in the tomato sauce mixture.  Repeat until all 5 wells are filled with egg.

  10. Place cast iron skillet into 400°F oven.  Bake for 10 minutes or until egg whites are just set (this will leave yolks runny).  Allow another 1-2 minutes if you prefer your egg yolks firm (But why? Just why?).

  11. Remove from oven and serve in bowls with crusty bread (non Whole30) and/or a salad of greens!  Enjoy!