Shakshuka is an amazing recipe of sauteed peppers simmering in a tomato sauce, and then you add eggs to poach in the tomatoes. This is a nightshade-free shakshuka and proof and anything is possible and that those of us with Nightshade Intolerances can get very creative!
A 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 a FAUX-MATO sauce to make this happen. The Urban Poser has a good one. My roasted beet Marinara from Made Whole cookbook would work too!
Instead of peppers, I cut my carrots in long thin strips & used the chimichurri to recreate the salty tangy garnish of feta & parsley. I’ll tell ya… it was delicious! Nightshade free shakshuka is born!
Looking for more free recipes?
Shakshuka without nightshades
- 1 large sweet onion
- 2 heads garlic
- 3 medium carrots
- 2-3 cups no-mato sauce
- 1/2 cup bone broth
- 5 leaves dino kale
- 4 eggs
- 1 tbsp coconut oil
- 2 bay leaves
- 2 tsp black pepper
- 1 tsp ginger powder
- 1 tsp mustard powder
- 1 tsp celery salt
- 1 pinch cinnamon
- pink himalayan salt to taste
- 2 tbsp chimichurri (optional)
- Cut carrots & onion in long thin strips, julienne. Mince garlic, remove stems from kale & set aside.
- Heat coconut oil in a large, deep skillet. Add in onion, carrots, garlic & bay leaves. Saute on medium until onions are tender.
- Add in no-mato sauce & seasoning, let it simmer for 5-8 minutes.
- Stir in bone broth, especially if it’s getting too thick. Layer the kale over the sauce mixture, let them wilt a little. Do not mix in. Crack eggs into skillet and cover with a lid partially.
- Let it simmer until the egg whites are no longer translucent.
- Garnish as desired.
- If you do dairy, go ahead and crumble a little feta, if not I highly recommend the chimichurri.
- Serve alone, with cauli rice or roasted sweet potato 🙂 Dazzle everyone at brunch.
- Serving Size: 1/2 recipe
Keywords: nightshade free shakshuka