In Israel, Shakshuka is breakfast. In my home, it’s anytime! Here’s a healthier version without all the oil. Feel free to adjust the spice to your tastes. Serve with a slice or two of whole grain toast to soak up the sauce.


  • 2 Tbsp coconut oil shakshuka_ORIG
  • ½ onion, diced 
  • 1 clove garlic, minced
  • ½ each of red, yellow and green pepper, diced
  • One 15 oz. Fire Roasted Diced Tomatoes 
  • 1 tsp. cumin 
  • 1 tsp. smoked paprika 
  • 1 tsp. kosher or sea salt 
  • ½ tsp. freshly ground black pepper 
  • ½ tsp. crushed red pepper flakes 
  • ½ bunch chopped fresh spinach or Swiss chard 
  • 4 large, Organic eggs chopped
  • chopped flat leaf parsley for garnish


  1. Heat the coconut oil in a medium sized non-stick skillet set over medium heat. Add the onions and sauté until translucent. Add the peppers and cook until they are just getting soft, then add the garlic. Sauté for 1-2 minutes, then add the cumin, paprika, and red pepper flakes and heat until fragrant.
  2. Slowly add the tomatoes to the skillet and stir to combine. Season with salt and pepper and bring to a boil. Lower the heat and simmer for about 10-15 minutes, until it has thickened slightly.
  3. Place the Swiss chard or spinach and stir to combine. Make 4 wells in the tomato sauce and gently crack the eggs. Cover with a lid and simmer until the whites of the eggs are set and no longer translucent.
  4. Adjust the seasonings, adding any salt and pepper, garnish with the chopped parsley, and serve directly from the skillet.

Serves 2




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