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Make-Ahead Shakshuka in a white rectangle baking dish on a white background with gluten free pita bread
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5 from 1 vote

Gluten-Free Make-Ahead Shakshuka

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Breakfast
Cuisine: Middle Eastern
Servings: 8 servings
Calories: 207kcal
Author: Gluten Free & More

Ingredients

  • 4 tablespoons olive oil
  • 2 medium onions , diced
  • 2 red bell peppers , seeded, deveined, and diced
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 4 cloves garlic , minced or grated
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2-3 tablespoons chili garlic sauce or harissa paste
  • 2 (28-ounce) cans whole plum tomatoes in sauce, undrained
  • 1 teaspoon sugar
  • 4 cups chopped kale
  • 8-12 large eggs
  • ¼ cup chopped cilantro leaves
  • Gluten-free pita bread , for serving, if desired
US Customary - Metric

Instructions

  • In a large, deep skillet, heat olive oil over medium-high heat. Add the onions, peppers, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the garlic, paprika, cumin, coriander, and chili garlic sauce or harissa. Cook, stirring, for 30 seconds. Add the tomatoes and sugar. Cook, breaking up the tomatoes with a potato masher or the back of a spoon for 15 minutes or until the sauce has thickened slightly. Add the kale and cook until wilted, about 5 minutes.
  • At this point you can let cool and refrigerate, covered, for up to 3 days. If not making ahead, you can add the eggs to the skillet and simmer, covered for 5-7 minutes or until the yolks are to your liking. Sprinkle with cilantro and serve with pita bread.
  • If making ahead, place a baking dish in the oven and preheat to 375°F. While the oven and baking dish are heating, put the sauce in a skillet and bring to a simmer. Carefully remove the baking dish from the oven, pour in the sauce, and add eggs. I find the easiest way to do this is to crack an egg into a ramekin, use the bottom of the ramekin to create an indentation in the sauce, and slide the egg in. Repeat with remaining eggs. Put in oven for 7-10 minutes depending on how you like your eggs; watch the yolks carefully. Remove from oven, sprinkle with cilantro, and serve with pita bread.

Nutrition

Calories: 207kcal | Carbohydrates: 18g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 572mg | Potassium: 725mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4827IU | Vitamin C: 101mg | Calcium: 154mg | Iron: 4mg