In previous whole30s, my go-to breakfast was always a beloved breakfast bowl of mine: a couple of roasted potato cubes, some fried eggs, bacon, arugula, and avocado verde. I love that breakfast bowl. But this round, I challenged myself to try and branch out a bit in the breakfast department. Enter Whole30 Shakshuka!
I know, I know. It’s February 1st. Whole30 is over (we did it!). I’ve had this post sitting here for 10 days because life got away from me. I also have two more recipes I’m sharing that are both Whole30. Good news is they’re perfect for any upcoming Super Bowl parties!
Would it have been ideal to share these while #JanuaryWhole30 was still going on? Yes. But honestly, if I learn anything from my Whole30 rounds (and I hope you realize this too), it’s how easy it is to incorporate compliant recipes into my everyday eating habits. The point of sharing these recipes is to showcase how you don’t have to give up flavor, variety, or even aesthetics to eat clean.
If you’re still over it, don’t fret. Valentine’s day is coming up so you know I have some sweet treats coming your way. 😉
Anyyyway, here are the details.
1 red bell pepper, chopped
1/2 white onion, chopped
4 garlic cloves, minced
2 tbsp olive oil
1 28 oz can of fire roasted tomatoes (make sure to check your labels)
2 tbsp mina harissa
1 tsp cumin
1/2 tsp salt
chopped parsley, for garnish
Heat a cast iron skillet over medium-high heat. Add the olive oil and onion, and cook for 2 minutes until onions are softened. Add the pepper and garlic cloves, cook for 4 minutes more.
Add the fire roasted tomatoes, harissa, cumin, and salt. Mix everything together and let simmer for about 10-15 minutes, until sauce has thickened.
With the back of a wooden spoon, make 6 small wells/pockets for the eggs. Crack an egg into each pocket. Cover the skillet and let sit for 5 minutes, until yolks are cooked through.
Remove from heat, garnish with parsley, and serve immediately!