Easy Spicy Tomato Bone Broth Shakshuka can make a tasty meal for breakfast or anytime of the day. If you make shakshuka with plenty of sauce you can easily have it as a soup with some bread or with other vegetables added on.These eggs are simply cooked in a tomato sauce made with some bone broth. Not only tasty but comes with lots of health benefits. You can also use broth reduced to gelatin consistency. You can see how to do this, under the tutorials section on the header menu. The eggs themselves can be well cooked or just cooked with the yolks left runny. All depends on how you like them. The tomatoes in this recipe are grated to cut cooking time and make a less chunky sauce. To make this you’ll need the following
Easy Spicy Tomato Bone Broth Shakshuka Recipe
Eggs, 1 diced onion, 4 grated tomatoes, half a cup bone broth or gelatin equivalent, salt, black pepper, half a teaspoon paprika or more, 2 tablespoons cooking fat of choice, any herbs of choice.
On the stove top at medium heat fry the onions in a pan, in your fat of choice. When the onions turn translucent or go golden brown if you take it further add the tomatoes. Leave them cook for about 10 minutes or until tomatoes are cooked and it looks like a sauce.
Add paprika, salt and as much black pepper as you want for spiciness and mix. Add bone broth or gelatin and bring to a simmer
Crack on the eggs when the sauce starts to simmer.
Cook until eggs are done to your preference. For a runny yolk about 8 to 10 minutes should do.
Sprinkle on some herbs and black pepper if needed and serve.
Tasty Easy Spicy Tomato Bone Broth Shakshuka with some Zucchini Noodles