Tunisian Shakshuka with Gluten-Free Flatbread
A spicy and flavorful gluten-free take on the classic Tunisian shakshuka. Eggs poached in a rich tomato sauce with peppers and spices. Served with gluten-free flatbread for dipping.
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion
- 1 medium Bell pepper (red or yellow)
- 3 cloves Garlic
- 28 oz Canned crushed tomatoes
- 1 teaspoon Harissa paste
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Cumin
- 8 large Eggs
- 0.25 cup Cilantro
- 4 servings Gluten-free flatbread
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add onion and bell pepper and sauté until softened, about 5 minutes.
- 3Add garlic and cook for 1 minute more.
- 4Stir in crushed tomatoes, harissa paste, smoked paprika, and cumin. Bring to a simmer.
- 5Make 8 wells in the tomato sauce with a spoon.
- 6Crack an egg into each well.
- 7Cover the skillet and cook for 5-7 minutes, or until eggs are cooked to your liking.
- 8Garnish with cilantro and serve immediately with gluten-free flatbread.
Substitutions
Gluten-free Flatbread →
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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