Gluten-Free Shakshuka Recipe
Shakshuka, or eggs baked in tomato sauce, is a flavorful, simple, and healthy recipe. This version can be made on the stovetop or over an open campfire.
To make things easier, chop the tomatoes before you go camping and store them in a covered container in your cooler. Chop the parsley, onion, and garlic, too, and store each of those in separate containers or baggies.
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- 2 tablespoons olive oil
- 3 garlic cloves peeled and minced
- 1 red onion peeled and finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon sweet paprika
- ½ teaspoon ground coriander
- 6 medium tomatoes chopped
- 8 large eggs
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup fresh parsley leaves finely chopped
Heat the oil in a large pan over low heat. Add garlic, onion, cumin, sweet paprika and coriander, and cook for 2-3 minutes. Add chopped tomatoes and cook for 5 minutes, stirring occasionally.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Season with sea salt and black pepper. Cover the pan. Allow the mixture to simmer for 3-5 minutes, or until the eggs are cooked and the sauce has slightly reduced.
Remove from the heat. Sprinkle with fresh parsley, divide between 4 plates, and serve.
This recipe is delicious on its own or can be served with a loaf of crusty gluten-free bread.
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