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.
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!