Last updated on September 21st, 2019
This quick and easy, Whole30 shakshuka recipe is going to be your new go-to breakfast favorite. It’s a traditional shakshuka transformed and served on top a bed of cauliflower rice. It’s low carb, keto friendly, completely paleo and Whole30 compliant!
Just wanted to let you know this fabulous Whole30 shakshuka is sponsored by my friends over at Lucini!
A traditional shakshuka completely remastered
Taking my favorite Mediterranean breakfast dish and transforming it into a Whole30 compliant breakfast with cauliflower rice was genius. I absolutely must toot my own horn when it comes to this recipe.
Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers and onions, often spiced with a bit of cumin.
The word “shakshuka” may sound funny to you, but there is nothing funny about this dish. I converted this stew into a savory and wholesome breakfast dish.
Seems like you should be impressed by now. Are you?
More like this:
What’s inside of this shakshuka recipe??
When it came to wanting to incorporate a delicious Whole30 compliant pasta sauce into this Shakshuka dish to really heighten the flavors, it was a no brainer choosing this rustic tomato basil sauce from Lucini.
It is one of the very few Whole30 compliant pasta sauces on the market, and it’s made with such incredible and fresh ingredients.
Here’s what you can expect to find inside a jar:
-Organic fresh tomatoes
-Organic fresh onions
-Extra virgin olive oil
-Organic fresh basil
… & that’s it!
It doesn’t get any better than that. Generally, tomato and pasta sauces are loaded up with sugar and questionable oils and add-ins.
I’m so grateful this product is available, and I cannot wait to try it over some gluten free rice or chickpea pasta after I finish my February Whole30.
Did I mention, we are on day 5 of this Whole30? We are really powering through. I had a sudden drop in my milk production output, so I have incorporated white rice, plenty of potatoes and occasionally oats.
I’d rather tweak my Whole30 than stay 100% compliant because I need to make sure Soph is well fed, and that will always be my number one priority 🙂
This is my first Whole30 since way before I was pregnant. I forgot how much I enjoy the challenge and feeling so darn in tune with my body and its needs.
I think I may have this Whole30 shakshuka recipe on repeat the next couple of weekends. Tim managed to polish off the whole thing in under 24 hours.
What’s new… am I right?
Also, I love that he’s such a wonderful eater, but I sometimes wish his stomach was smaller. I like to enjoy the food that I make too, okay?
I should mention that I’ve also frozen the shakshuka sauce before and simply let it thaw in the refrigerator overnight when I’m ready to use it.
Don’t be shy if you want to double up or triple the batch! 😉
I also love eating this with scrambled eggs… it’s one of my other favorite things!
Well, what’s holding you back?
Give this goodness a try. It is the most perfect bright and spicy start to your day.
Whole30 Shakshuka with Cauliflower Rice
- 3 cups riced cauliflower cooked (see notes)
- 2 tablespoons ghee or avocado / olive oil
- 1 small yellow onion diced
- 4 garlic cloves minced
- 1 teaspoon cumin
- 1 teaspoon Harissa
- 2 tablespoons coconut aminos
- 1 tablespoon tomato paste
- 2 cups rustic tomato basil sauce
- 3-4 eggs
- sea salt to taste
- black pepper to taste
- pine nuts as garnish
- fresh parsley as garnish
- Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the top third of the oven.
- Heat ghee or oil in a medium saucepan over medium heat and add onion. Cook until soft and translucent, approximately 5-7 minutes.
- Add in garlic, cumin, harissa, coconut aminos, a pinch of sea salt, and a few twists of black pepper. Cook for an additional minute.
- Add tomato paste and tomato sauce and simmer, stirring occasionally, for about 15 minutes. Remove from heat. Taste for additional salt and pepper and add if needed.
- In a medium cast iron pan, add the cauliflower rice. Top off with shakshuka mixture and spread evenly. Create 2" wells for the cracked eggs to sit in and add eggs.
- Cook until eggs are done to your liking. I prefer mine runny, so I do about 5-7 minutes.
- Enjoy warm with toasted pine nuts and fresh parsley!
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.