Delicious Gluten-Free, Paleo Shakshuka


Two summers ago, I had the opportunity to travel to Israel. I fell in love with the local, popular dish shakshuka, which was readily available in almost all restaurants and served for breakfast, lunch and dinner. I ended up eating it daily. Upon returning home to the states, I missed this savory middle eastern dish of eggs poached in tomato sauce and began experimenting with recipes to create my own perfect version. I use quite a bit more veggies than is traditionally used, and more eggs. I really enjoy this dish and often share the recipe with my clients, since it is so healthy and easy to make. I hope that you will enjoy it as well!


  • 10-12 pastured eggs
  • yellow onion
  • organic eggplant
  •  organic zucchini
  • organic sweet peppers
  • organic broccoli
  • one 24 oz jar Bionaturae Organic Strained Tomatoes
  • organic coconut oil or pastured butter
  • 1-2 teaspoons cumin, sea salt, black pepper and paprika
  • 3-4 large minced garlic cloves
  • Feta or parmesan cheese, optional


  1. By hand, chop up desired vegetables
  2. Melt coconut oil or butter in large skillet pan on stove top
  3. Saute veggies in pan until halfway cooked
  4. Add tomato sauce and cover, simmering several minutes
  5. Add desired seasonings
  6. Add eggs and cover until eggs are cooked to desired level
  7. Add cheese if desired
  8. Serve and enjoy!

Written by Michelle, Holistic Health to Go

Michelle Goldstein
Michelle is a mental health therapist who incorporates holistic principles into her full time counseling practice. She is passionate about holistic nutrition, natural healing and food/ medical health freedoms. After immersing herself into alternative medicine, seeking answers to a family health crisis, she discovered that conventional healthcare recommendations often contribute to illness. She has written for Natural News, Vac Truth and other health news sites, beginning in February 2013. All of her articles and recipes to date can be found at her site Holistic Health to Go,