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How to Make Paleo Creole Shakshuka

by Kari
A white plate with tomato sauce and a soft boiled egg with a silver fork.
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Creole Shakshuka is a wonderful combination of the traditional Mediterranean eggs poached in tomato sauce with andouille sausage and a little bit of spice. It adds flair to any brunch, lunch, or dinner.

A white plate with tomato sauce and a soft boiled egg with a silver fork.

This weekend, we had ourselves about three different weekends packed into one. Some of Michael’s best friends from high school (and college) just moved to North Carolina from Texas, so we went to visit them on Friday. They bought an old farm that came with chicken coops, stables for goats, tons of garden beds, and a GIANT pond that is stocked with large-mouth bass and gigantic frogs. It is awesome and I cannot wait for them to start filling it up with animals. They already have some giant dogs and some fun kids so we had a great time. Michael caught some fish, did some skeet shooting, and got to see his best friend while I got some mommy practice and some girl time. (And some giant dog cuddles!)

A man with dark hair and glasses holding a fish and a fishing pole.

After we left their house, we headed home to tidy up and get ready for an overnight visit with my parents on their way through town. (I said it was a crazy weekend!) We had dinner with them, gave them a tour of our house and my many gardens, and then we had an early night.

Today, we got up early to see them off and then made Creole Shakshuka for brunch.

Michael mentioned to his mom how much we enjoyed Shakshuka after he made it for me a while ago and when she came across a recipe for a Creole version, she made sure to share it with us. We tweaked it a good bit to make it easier to make and more home kitchen friendly and it turned out AMAZING.

What is Shakshuka?

Traditionally, Shakshuka is eggs that are poached in a tomato sauce with onions and garlic. The tomatoes are cooked down and simmered into a sweet, rich sauce and then eggs are quickly poached in the sauce.

What is Creole Shakshuka?

Creole Shakshuka is a more flavorful shakshuka, with Creole seasoning, thyme, extra tomatoes, and andouille sausage. It brings all the Louisiana flavors that you love to breakfast.

How Do You Make Shakshuka?

Being by dicing and sauteing your andouille sausage. Once it is cooked, remove it from the pan and set aside.

A black pan with cooked sausage.

Next, add two (2) tablespoons of ghee (or butter if you can eat it) to the same pan and scrape up the sausage crispies. Once the butter is melted, add your diced onions and garlic and saute until onions are translucent. (About five minutes.)

Diced onions sautéing in a pan.

After the onions are cooked, add your salt, pepper, thyme, and fennel seeds. Cook for a minute or two until fragrant. Add your flour and stir until dissolved.

Next, add your sliced tomatoes. Cook for another minute and then add your crushed tomatoes and a few shakes of Tony’s Creole Seasoning.


A black frying pan with tomato sauce simmering.

Let this mixture simmer for twenty (20) minutes. If the mixture is chunky, blend it with an immersion blender. Once blended, taste the sauce and make sure it is seasoned perfectly.

Stir in andouille sausage and hot sauce. Add salt or pepper to taste.

A black frying pan with tomato sauce simmering.

With the back side of a spoon, create a small crater type indention in the sauce for each egg.

A black frying pan with tomato sauce simmering and 5 eggs.

Once all the eggs are in the sauce, cover and simmer for 5-8 minutes.

A black frying pan with tomato sauce simmering and 5 eggs.

Cook until the eggs are your desired consistency – runny yolks or soft-boiled. Remove lid and serve. Garnish with salt, pepper, cilantro, or parsley. The eggs below are soft boiled (by accident! oops!)

A white plate with tomato sauce and a soft boiled egg with a silver fork.

If you are not dairy-free, or Paleo, crumbling in cream cheese or feta is delicious. You can also eat this with some crunchy bread (also not Paleo, unless you make yourself some crunchy Paleo bread 😉 )

A white plate with tomato sauce and a soft boiled egg with a silver fork.

If you are like us and can’t quite eat that much tomato sauce in one sitting, you can save it to make some yummy leftover Creole Tomato Rice with Chicken and Andouille Sausage! It is a quick and easy dinner and man, is it tasty!

What is the Best Way to Store Leftovers?

If you want to save your Shakshuka leftovers, I definitely recommend saving your sauce only and trying to eat all your eggs if you can. Once reheated, the eggs are going to get overcooked and won’t be very good. (You can rinse the sauce off and share with a lucky pup if you can’t eat them.) Once cooled, keep the sauce in a sealed container in your refrigerator. It should keep for 3-4 days. To reheat, add to a saucepan and bring to a simmer. Poach new eggs in the sauce and enjoy all over again!

Can Creole Shakshuka be Made Vegetarian?

Absolutely! If you want to skip the sausage, add a little extra Tony’s Creole Seasoning and it will be just as tasty!

A white plate with tomato sauce and a soft boiled egg with a silver fork.

Paleo Creole Shakshuka

Creole Shakshuka is a wonderful combination of the traditional Mediterranean eggs poached in tomato sauce with andouille sausage and a little bit of spice. It adds flair to any brunch, lunch, or dinner. #paleo #eggs #brunch #creole
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Course: Breakfast, Brunch, Dinner, Main Course
Cuisine: Mediterranean
Keyword: breakfast, eggs, mediterranean, paleo
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 5
Calories: 462kcal
Cost: $15

Equipment

  • Frying Pan
  • Immersion Blender

Ingredients

  • 1 lb andouille or hot smoked sausage, diced
  • 1 tsp fennel seeds
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2-3 shakes Tony's Creole Seasoning
  • 2 tbsp ghee or butter
  • 2 tbsp flour Arrowroot Powder for Paleo or All Purpose if not
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 1 tsp thyme, dried
  • 1 28oz can crushed tomatoes
  • 2 tsp Tabasco Sauce
  • 1 pint grape tomatoes, sliced or 4-6 Roma Tomatoes, chopped
  • 5 eggs
  • fresh parsley, chopped
  • fresh cilantro, chopped

Instructions

  • Saute your andouille sausage. Once it is cooked, remove it from the pan and set aside.
  • Next, add two (2) tablespoons of ghee (or butter if you can eat it) to the same pan and scrape up the sausage crispies. Once the butter is melted, add your diced onions and garlic and saute until onions are translucent. (About five minutes.)
  • After the onions are cooked, add your salt, pepper, thyme, and fennel seeds. Cook for a minute or two until fragrant.
  • Add your flour and stir until dissolved.
  • Next, add your sliced tomatoes. Cook for another minute and then add your crushed tomatoes and a few shakes of Tony's Creole Seasoning.
  • Let this mixture simmer for twenty (20) minutes.
  • If the mixture is chunky, blend it with an immersion blender.
  • Stir in andouille sausage and hot sauce. Add salt or pepper to taste. 
  • With the back side of a spoon, create a small crater type indention in the sauce for each egg.
  • Once all the eggs are in the sauce, cover and simmer for 5-8 minutes.
  • Cook until the eggs are your desired consistency - runny yolks or soft-boiled. Remove lid and serve.
  • Garnish with salt, pepper, cilantro, or parsley. If you are not dairy-free, or Paleo, crumbling in cream cheese or feta is delicious. You can also eat this with some crunchy bread (also not Paleo, unless you make yourself some crunchy Paleo bread 😉 )

Notes

If you want to save your Shakshuka leftovers, I definitely recommend saving your sauce only and trying to eat all your eggs if you can. Once reheated, the eggs are going to get overcooked and won't be very good. Once cooled, keep the sauce in a sealed container in your refrigerator. It should keep for 3-4 days. To reheat, add to a saucepan and bring to a simmer. Poach new eggs in the sauce and enjoy all over again!

Nutrition

Calories: 462kcal | Carbohydrates: 9g | Protein: 25g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 255mg | Sodium: 1163mg | Potassium: 584mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1065IU | Vitamin C: 16.7mg | Calcium: 60mg | Iron: 2.8mg
Tried this recipe?Mention @southernbytes or tag #southernbytes!

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