This quick take on traditional shakshuka features eggs set in a skillet of nutrient-dense tomato sauce and veggies. It's an easy and delicious way to sneak lots of veggies into your breakfast, perfect for weekend brunch plans.
1: Cook potatoes in 1/2 tbsp avocado oil before starting the shakshuka, or cook alongside in a separate pan at the same time. Season with salt and pepper.
2: Sauté peppers and carrots in 1/2 tbsp avocado oil over medium heat for 3 minutes. Season with salt, pepper, paprika, garlic powder, and onion powder.
3: Reduce heat slightly and stir in tomato sauce.
4: Push veggies aside to form two 'nests' for the eggs. Crack eggs into the pan and cover with a lid.
5: Cook until egg whites are completely set. Serve with potatoes (or toast for a non-paleo option) and top with microgreens (optional).
