Tunisian Shakshuka with Gluten-Free Flatbread

Name: Tunisian Shakshuka with Gluten-Free Flatbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
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

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.

30m4 servings

Contains eggWHEAT-free

380 cal|20g protein|30g carbs|22g fat|7g fiber

Ingredients

2 tablespoons Olive oil
1 medium Onion
1 medium Bell pepper (red or yellow)
3 cloves Garlic
about 790 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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.