Shakshuka: The Best Bone Broth Poached Egg Recipe
If you've been searching for the best Shakshuka recipe or a savory Tuscan tomato poached egg dish that's as nourishing as it is delicious, this is it.
Shakshuka is a classic one-pan meal where eggs are gently poached right in a rich, spiced tomato sauce, and my version takes it to a whole new level by stirring in my Tuscan Tomato Bone Broth Powder. That one simple addition gives the sauce a deep, savory depth while delivering gut-supporting collagen your body will thank you for.
It comes together in under 20 minutes, works any time of day, and uses simple ingredients you probably already have on hand. Whether you call it Shakshuka, Tuscan tomato poached eggs, or just "dinner," I promise this one is going on repeat in your kitchen.
Ingredients:
- 1 tablespoons butter
- 1 tablespoons olive oil
- 1 small yellow onion, diced
- 1 red pepper, diced
- 3 cloves of garlic, minced
- 1 tablespoons tomato paste
- 2 tablespoons Dr. Kellyann Tuscan Tomato Bone Broth Powder
- 1 tablespoons paprika
- 0.3 teaspoons cumin
- 0.5 teaspoons sea salt
- 1 crushed tomatoes (13.8 oz box)
- 5 eggs
- 1 fresh parsley, for garnish
- 1 Manchego cheese, for garnish (optional)
Melt butter and olive oil in a skillet over medium heat. Add onion, pepper, and garlic, and sauté for 1-2 minutes. Add tomato paste, Tuscan Tomato Bone Broth and seasonings, then sauté for another 1-2 minutes, stirring to prevent burning. Add crushed tomatoes, cover, and simmer for 3-4 minutes to thicken the sauce.
Once the sauce has thickened, use a spatula to make small gaps for the eggs, then gently crack an egg into each opening. Cover again and allow the eggs to cook (about 5 minutes).
Remove lid and serve garnished with parsley and Manchego cheese (optional).
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