30 min serves 2-4

Whole 30 Breakfast Shakshuka

Spicy, tangy, and sweet. This egg dish is perfect for brunch or a weekday meal. Sop up the flavorful sauce with crusty bread or breakfast potatoes.      
Gluten-Free Keto Paleo Whole30

PREP: 2 min. ACTIVE: 20 min. PASSIVE: 8 min. DIFFICULTY Medium


  • 1 lb Pre Brands 85% Lean Ground Beef
  • 1 tbsp olive oil
  • 1/2 onion, peeled and diced
  • 1 clove garlic, minced
  • 1 bell pepper, seeded and chopped
  • 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp mild chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 eggs
  • 1/2 tbsp fresh chopped parsley (optional, for garnish)
  1. Heat oven to 400ºF.
  2. Heat large oven-safe skillet over medium-high heat. Crumble ground beef from the block straight into the pan. Leave to caramelize on one side and then start to move it around break up into the pan until browned. Remove with a slotted spoon.
  3. Add 1 tbsp olive oil, onion, garlic, and bell pepper. Sauté on medium heat until soft and translucent about 6-7 minutes.
  4. Add the tomatoes, tomato paste, and spices. Stir and let simmer for 7-8 minutes or until saucy.
  5. Add the ground beef back in. Stir until combined.
  6. Make 4 wells in the sauce and crack an egg into each of them.
  7. Transfer to the oven for 5 minutes until the egg white is fully cooked. Be careful not to overcook the yolk.
  8. Garnish with chopped cilantro. Enjoy straight out of the skillet!


Amount per 100g

Recipe developed by   Chef Sarah Russo