7 Days Fun of Clean RecipesDownload
26Oct, 22
Clean Food Love
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Easy Shakshuka

Something DELICIOUS and easy for our Savory Breakfast Lover’s…well…actually this dish is wonderful for Lunch or Dinnertime as well!

Make a batch for Sunday Brunch, or even a quick Dinner this week!

Shakshuka is a classic North African and Middle Eastern dish and one that’s enjoyed for breakfast or any meal of the day. Traditionally, it’s made from very simple, healthy ingredients such as tomatoes, onions, eggs, and spices.

Be sure to use YOUR favorite marinara sauce or good quality crushed tomatoes, because that’s where this dish gets a lot of its flavor!

When shopping for store-bought sauce:

I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but sugar doesn’t need to be on the ingredients list.)

A good marinara sauce should contain only a few simple ingredients such as tomatoes, garlic, and herbs.

🍅 Try this with Rachel’s Homemade Marinara Sauce.

➡️ Rachel’s Tips:

Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.

Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.

Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.

Try out our Green Shakshuka too!

4 servings


  • 1 Tbsp olive oil, avocado oil, or ghee
  • 1 large red bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 2 fresh garlic cloves, pressed
  • 2 cups marinara sauce
  • 4 large eggs
  • sea salt and ground pepper, to taste
  • 1/2 cup crumbled feta cheese
  • a handful of fresh parsley, chopped

To Serve:

  • Ezekiel toast


Heat your oil in a large skillet over medium heat.

Add the pepper and onion then saute for 5 minutes or until tender. Stir in the garlic and cook for 30 seconds, until it just starts to release its flavor.

Add the marinara sauce, sea salt, and pepper, then stir to combine. Bring your sauce to a bubble, then reduce the heat to a low.

With the back of your wooden spoon, create 4 spaces in the thick sauce and gently crack an egg into each one.

Cover and cook until the egg whites are fully set and the yolks are done to your liking; 5-8 minutes.

Garnish with crumbled feta cheese and freshly chopped parsley if desired.

Serve with Ezekiel toast, if desired.



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