Get ready for the easiest freaking meal of your life, Paleo (ish) Italian Shakshouka! Shakshouka is a dish that originates from Mediterranean and Middle Eastern regions. It’s basically eggs poached in some type of tomato sauce. AKA delicious, easy, and filling both emotionally and physically!
In this recipe I used Pasta Jay’s Tomato Basil Sauce, which made this recipe fast, easy, and totally delicious! Since this is a more “Italian” style tomato sauce than the traditional, I decided to take it all the way that route by adding in pasta! I used a lentil pasta that is GF, DF, and totally delicious. Not into grains or legumes, Throw in some zucchini noodles or forego the noodle portion altogether!
I love using lentil pastas because they are super filling, loaded with fiber, and also high in protein! It’s one of my favorite food finds because it allows you to consume a more nutritious version of pasta.
I always make sure to use pasture-raised eggs in my recipes that are organic and non-gmo. You can find out more about this in my blog post all about eggs, here. I also try to source locally as much as possible, which is why I loved finding this delicious sauce from Pasta Jay’s that is from Boulder!Print
Paleo (ish) Italian Shakshouka
- 1 can Pasta Jay’s Tomato Basil Sauce
- 5 eggs
- 1 lb lentil pasta (or 4 cups zucchini noodles)
Cook pasta according to package instructions.
Pour tomato sauce into pan (I used a Smithey Cast Iron skillet-this increases iron content)
Once the tomato sauce is bubbling, crack the eggs in and cover.
Turn the heat to low and cook for around 5 minutes, or until eggs are at desired consistency. I recommend waiting until the top has just turned white and yolk is still runny.
Once this occurs, turn off the heat, top with basil, and enjoy with pasta!