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Shakshuka & Eggs

Eggs poached in aromatic, slightly spicy tomato sauce served with fresh herbs, lectin free sourdough and castellano sheep cheese crisps. It's Sunday brunch!

Lectin Free Gourmet Shakshuka Eggs in Hell

Shakshuka is a Middle Eastern egg dish much like eggs in Purgatory or Turkish menemen. The difference comes down to spices. We are going to make this otherwise lectin bomb into a perfectly Plant Paradox friendly dish by using strained tomatoes, fermented hot sauce and pastured eggs. DELISH!

Some call this eggs in hell because the sauce has a bit more kick than their calmer continental cousins. But, I say shakshuka is simply heavenly.

The tomato sauce — made with strained tomatoes, onions and garlic distinctly spiced with cinnamon, turmeric, coriander and allspice — take your tongue on a magic carpet ride. And the heat from the hot sauce becomes the thermal air that keeps you aloft. You control the heat, and ultimately how long you want to soar.

An enameled cast iron is ideal for baking this aromatic brunch dish. I like Le Creuset. But you can use any shallow, oven-safe dish with a lid that can go from stove top to oven. It's a single-dish

Okay, now that we have the basics, let make this amazing dish worthy of your Sunday brunch table. Let's go!


The Recipe

LFG Shakshuka or Eggs in Hell

3 T Olive Oil

1 Medium Red Onion (diced)

2 Cloves Fresh Garlic (minced)

(1) 26 oz Carton Pomi Strained Tomatoes

10 - 15 Dashes Chipotle Tabasco

1/2 t Clear Liquid Smoke

1 t Cinnamon

1 t Ancho Chili Powder

1 t Coriander

1 t Allspice

1/2 t Turmeric

1/2 t Cayenne

1 t Salt

1 t Pepper

4 - 6 Pastured or Omega-3 Eggs

Fresh Organic Italian Parsley

Fresh Organic Cilantro

Fresh Organic Chives

4 oz Castellano or Manchego Sheep Cheese (grated)


Step 1: Make Sauce

Preheat oven to 375 degrees F. In your stove-to-oven skillet, heat olive oil on medium flame on stove. Add onion and saute until light brown. Add garlic and saute another 30 seconds. Turn down heat to low and stir in strained tomatoes, Tabasco, liquid smoke, and dry spices. Cover and bring to a simmer five minutes. Turn off heat.

Step 2: Add Eggs & Bake

Remove cover from simmered sauce,but keep it handy for later. Carefully crack eggs evenly spaced all the way around, and so that they float on top of sauce. Place dish uncovered into preheated oven. Bake for about 10 minutes until egg whites are opaque, and yolks are still very jiggly. Remove from oven and cover for an additional one-to-two minutes until steam turns yolks pink. Yolks should still be soft. Remove cover.

Step 3: Make Cheese Crisps

While dish is in oven, finely grate the cheese. Divide into about 10 small piles and place onto a griddle on medium heat. When cheese begins to turn light brown, flip with a spatula and cook other side. Each side should take less than a minute. Do not overcook or let them get too dark. They will taste burnt. Set cheese crisps aside for serving.

Step 4: Garnish with Fresh Herbs

Top the egg dish with fresh herbs and serve with cheese crisps. Use LFG sourdough toast to mop up the remaining sauce.

Pairs great with lemon mimosas for a perfect Sunday brunch. Just squeeze fresh lemon juice into your Champagne. ENJOY!

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