Bone Broth Shakshuka

The Skillet Breakfast That Feeds a Table

Shakshuka is already one of the great one-pan breakfasts. Replacing part of the tomato with a good beef bone broth gives the sauce a savoury backbone and a silky body that tomatoes alone never quite achieve. The eggs poach directly in the sauce, the edges catch slightly on the hot pan, and the whole thing goes to the table in the skillet it was cooked in.

Ingredients

Serves 4  |  Cost: $6.75 per serving  |  Total: $27.00  |  Ready in 25 min

• 2 tablespoons olive oil
• 1 red capsicum, thinly sliced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 400 g (14 oz) tinned crushed tomatoes
• 250 ml (1 cup) beef bone broth
• 1 tablespoon tomato paste
• 6 large eggs
• Fresh parsley and coriander, roughly chopped
• Sea salt and black pepper, to taste

Instructions

1. Soften the capsicum. Heat the olive oil in a wide oven-safe skillet over medium heat. Add the sliced capsicum with a pinch of salt and cook for 6–7 minutes, stirring now and then, until soft and beginning to colour at the edges.
2. Bloom the spices. Add the cumin and smoked paprika and stir constantly for 30 seconds until fragrant. Stir in the tomato paste and cook for a further minute so it darkens slightly and loses its raw edge.
3. Build the sauce. Pour in the crushed tomatoes and the bone broth. Season with salt and black pepper, bring to a simmer, and cook uncovered for 8–10 minutes until the sauce has thickened enough to hold a trail when you drag a spoon through it.
4. Poach the eggs. Make six shallow wells in the sauce with the back of a spoon and crack an egg into each. Cover the pan and cook over low heat for 5–7 minutes, until the whites are set and the yolks are still soft.
5. Finish and serve. Scatter generously with chopped parsley and coriander, grind over more black pepper, and bring the pan straight to the table. Serve with spoons and something to mop up the sauce.

Nutritional & Dietary Notes

Gluten-Free

Every ingredient in this recipe is naturally free from wheat, barley and rye. If you are cooking for someone with coeliac disease, double-check any stock, sauce or spice blend you buy in, as gluten-containing thickeners and malt derivatives are common hidden additions in commercial products.

Dairy-Free

There is no milk, cream, butter or cheese in this recipe. Richness comes from the meat, the cooking fat and the aromatics rather than from dairy, which makes it a comfortable choice for anyone who is lactose intolerant or avoiding dairy altogether.

Paleo

This recipe sticks to whole, unprocessed ingredients: quality meat, vegetables, herbs, natural fats and spices. There are no grains, legumes, refined sugars or industrial seed oils, so it fits cleanly within a paleo framework.

Featured HOTRO.ca Product

This recipe is built around Beef Bone Broth from HOTRO.ca. We source premium BC-raised and ethically farmed meats and slow-simmered bone broth, so the quality of the core ingredient does most of the work for you. Substituting a lesser product will change the result more than any other single change you could make to this recipe.

Eggs poached in a rich tomato and bone broth sauce spiked with cumin and smoked paprika.