A Bone Broth Breakfast: Shakshuka Eggs

Prep Time: 5 minutes / Cook Time: 40 minutes / Yield: 5 servings

Otherwise known as “eggs in purgatory,” Shakshuka is a great breakfast dish! Let’s be honest though, it’s good any time of day. Add sautéed mushrooms for even more superfood properties.

Instructions:

1. Begin by making the tomato sauce. Combine the tomatoes, onion, garlic, salt, red pepper flakes, and bone broth in a pot to cook over medium heat for 30 minutes, covered and stirring often.

2. Mash with potato masher until slightly chunky. Transfer to pan over medium heat, warm until you see a few bubbles begin to form.

3. Add eggs on top of sauce, giving each room to cook individually; about 10 minutes. Serve once eggs are medium cooked.

Add In:

Add some extra homemade sausage from the Red Pepper and Kale with Sausage over Spaghetti Squash (page 132) recipe to add some wonderful flavor and protein to the dish.