Easy Salsa Shakshuka
Shakshuka has been a classic Mediterranean dish for centuries. My take on this savory breakfast is replacing the traditional spicy tomato sauce with your salsa of preference.
- 1 1/2 cups salsa
- 3 large eggs
- Fresh tomatoes
- Sliced avocado
- Fresh cilantro
- Chopped scallions
- Tortilla chips (Paleo if needed, omit for Whole 30)
In an 8-inch (20.5-cm) skillet with a lid (I prefer cast iron), heat the salsa over medium-high heat for about 3 minutes, or until the salsa is bubbling.
Crack the eggs into the salsa, spacing them apart equally. Cook the eggs for 3 to 4 minutes, spooning off any additional liquid that may rise. You should be able to see the whites about half cooked at this point.
Lower the heat to medium and cover the pan. Cook for 4 to 5 minutes longer, or until the whites are cooked through. If you want more of a sunny-side up egg, remove the lid to allow steam out every 20 seconds or so. This extra step keeps the tops of the eggs from overcooking.
Remove from the heat. Top with your choice of toppings.
Reprinted with permission from JUST EAT REAL FOOD by Caitlin Greene, Page Street Publishing, Co. 2021