Nightshade Free Shakshuka!

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This is one of those colorful, warm and so flavorful meals that you just can’t live without! Every time a beautiful skillet of simmering tomato & eggs popped up on my feed I just drooled. Tomatoes are a no go for me, so I would need no-mato marinara sauce to make this happen. For some reason I hadn’t made any in a while, but then something awesome happened. I made AIP pizza & had lots of extra pumpkin marinara to spare!

I also had eggs, onions, carrots, kale & chimichurri… it was meant to be!

I cut my carrots in long thin strips to mimic the bell peppers normally used for this dish & used the chimichurri to recreate the salty tangy garnish of feta & parsley. I’ll tell ya… it was delicious!

Warm, hearty, spiced & filling. Shakshuka for everyone

Nightshade Free Shakshuka!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
1714 calories
72 g
744 g
144 g
35 g
33 g
1272 g
8118 g
27 g
0 g
104 g
Nutrition Facts
Serving Size
1272g
Amount Per Serving
Calories 1714
Calories from Fat 1271
% Daily Value *
Total Fat 144g
221%
Saturated Fat 33g
167%
Trans Fat 0g
Polyunsaturated Fat 16g
Monounsaturated Fat 88g
Cholesterol 744mg
248%
Sodium 8118mg
338%
Total Carbohydrates 72g
24%
Dietary Fiber 16g
65%
Sugars 27g
Protein 35g
Vitamin A
641%
Vitamin C
83%
Calcium
59%
Iron
72%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large sweet onion
  2. 2 heads garlic
  3. 3 medium carrots
  4. 2-3 cups no-mato sauce
  5. 1/2 cup bone broth
  6. 5 leaves dino kale
  7. 4 eggs
  8. 1 tbsp coconut oil
  9. 2 bay leaves
  10. 2 tsp black pepper
  11. 1 tsp ginger powder
  12. 1 tsp mustard powder
  13. 1 tsp celery salt
  14. 1 pinch cinnamon
  15. pink himalayan salt to taste
  16. 2 tbsp chimichurri (optional)
  17. Chimichurri Recipe
Pulse ingredients together in food processor
  1. 2 bunches parsley
  2. 10 garlic cloves
  3. 2 tbsp oregano
  4. 1 tbsp salt
  5. 1 cup distilled vinegar
  6. 1/2 cup olive oil
  7. 1 tsp pepper
Instructions
  1. Cut carrots & onion in long thing strips, julienne.
  2. Mince garlic, remove stems from kale & set aside.
  3. Heat coconut oil in a large, deep skillet.
  4. Add in onion, carrots, garlic & bay leaves.
  5. Saute on medium until onions are tender.
  6. Add in no-mato sauce & seasoning, let it simmer for 5-8 minutes.
  7. Stir in bone broth, especially if it's getting too thick.
  8. Layer the kale over the saucy mixture, let them wilt a little. Do not mix in.
  9. Crack eggs in to skillet and cover with a lid partially.
  10. Let it simmer until the egg whites are no longer translucent.
  11. Garnish as desired.
  12. If you do dairy, go ahead and crumble a little feta, if not I highly recommend the chimichurri.
  13. Serve alone, with cauli rice or roasted sweet potato 🙂
  14. Dazzle everyone at brunch.
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calories
1714
fat
144g
protein
35g
carbs
72g
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The Castaway Kitchen http://thecastawaykitchen.com/
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