Southwest Shakshuka in cast iron skillet with sliced avocado over top


We’ve been wanting to try our hand at the classic Middle Eastern/North African shakshuka for a while now.  It’s a delicious combination of poached eggs in tomatoes and spices (yes please).  We recently interviewed Ronny Joseph about his life and blog Cook Primal Gourmet and were inspired to finally give it a try.  Shakshuka is a soul-satisfying, warm and velvety meal that we simply can’t believe hasn’t been a regular part of our repertoire until now.  On top of the delicious flavors, the dish is quite healthy.  If you aren’t sold yet, check out Ronny’s shakshuka video (that went viral btw) on youtube and be inspired.  To hear more about Ronny’s recipes and his personal journey to weight loss and an improved relationship with food, listen to his interview on our podcast.



While Ronny’s blog offers a few shakshuka recipes, we focused on his southwest flavored preparation.  Coming from Texas, we are partial to those spicy bold flavors.  We love how versatile this dish is and did we mention it’s Whole30 and Paleo approved?!  It is classically a breakfast dish but would be a crowd-pleaser for any meal.



We don’t know about you, but shakshuka is making it’s way into our weekly rotation for sure.  We are feeling inspired to experiment with different spices and flavor combinations and maybe even prepare it for dinner on a night we are low on time but still need yummy and nutritious deliciousness in our bellies.  If these photos have  salivating and you’d like to read Ronny’s full post, visit his site Cook Primal Gourmet and be inspired. 



Southwest Shakshuka
Rate this recipe
3 ratings

Yield: 2-3

Southwest Shakshuka


  1. 4 Tbsp Extra Virgin Olive Oil
  2. 3 or 4 large tomatoes (vine ripened)
  3. 1/2 medium red onion, diced
  4. 3-5 cloves garlic
  5. 1 tsp smoked paprika
  6. 1 chipotle pepper and 1 Tbsp of sauce if from can, finally chopped
  7. 6 eggs (organic free-range)
  8. 1 avocado, peeled and sliced
  9. 1 handful cilantro – rinsed, dried, and roughly chopped
  10. Salt and Pepper


  • Heat a large nonstick skillet over medium-low heat and add olive oil to warm.
  • Add onions and garlic, season with a pinch of salt and sauté for 10-15 minutes until translucent and soft.
  • Stir occasionally to avoid burning.
  • Add paprika and toss to coat the onions and garlic. Toast for 1 minute, stirring constantly to prevent burning.
  • Add tomatoes, chipotle pepper, the sauce and season with another pinch of salt and freshly cracked black pepper.

Mix everything.
  • Set heat to low and cover to steam.
  • Cook the mixture for 10-15 minutes, stirring occasionally to prevent the bottom of the pan from burning. 

  • TIP: if tomatoes begin to dry-out or start to burn, simply add ¼ cup of water to the sauce.
  • After tomatoes have broken down into a chunky sauce, remove the lid and begin to crack the eggs directly into skillet.
  • TIP: Using your wooden spoon or spatula, create a small hole in the sauce and crack the egg into the hole you’ve created. This will help the egg to cook into the sauce, rather than over top of it.
  • Cover with a lid and cook until the whites have firmed-up but the yolks are still runny – approximately 6-8 minutes (Cook slightly longer for more cooked yolks).
  • Top with freshly chopped chilantro and avocado.
  • Enjoy.