Shrimp Shakshuka

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Last Updated on February 15, 2023 by Priscilla

While snow days in North Carolina are far and few between, we’re all prepared to stay inside for days when we are hit with even an inch or two.

When we’re stuck in the house having a lazy snow day, nothing is more satisfying than some serious comfort food. Bonus points if it can pass for brunch and if you can eat it all day long.

Enter shakshuka – an Arabic baked egg dish, with tons of slow-cooked tomatoes & onions, spices, and herbs.

I jazzed this dish up by using Nello’s Sauce, a tomato sauce that’s made locally in Raleigh, North Carolina, from organic and biodynamic tomatoes. Nellos has a line up of a number of finished sauces, like tomato and basil and lavender. For this recipe, I used an heirloom marinara that’s much more of a blank canvas and can be used in all types of dishes. It’s also sugar free so it is lower carb, and Whole 30 compliant!

I highly recommend their sauce for a dish like this, but otherwise, feel free to use an organic tomato sauce (like canned Whole Foods or Muir Glen). This jar of Nellos’s is 18 oz, so just substitute a similar amount of another sauce. I also added in shrimp for extra protein and flavor. I love using wild-caught shrimp from Locals Seafood that comes in from the Carolina Coast. If you’re local to the Triangle, you can usually pick up shrimp from LoMo Market.

I hope you enjoy this recipe! Feel free to double it for a bigger crowd – or in case you want seconds 🙂

Shrimp Shakshuka

Ingredients:

1/4 cup extra virgin olive oil
2 cups chopped red onion
3 cloves garlic, diced
1/2 lb. shrimp, peeled and deveined
1 jar Nellos tomato sauce
2 tomatoes, chopped
1 tsp. paprika
1/2-3/4 tsp. cumin
1/2 tsp. coriander
1/2 tsp. turmeric
1-2 tsp. lemon juice
1/2 tsp. sugar (omit for Whole 30)
1/2 tsp. salt
1/4 cup cilantro, chopped
6 eggs
handful cilantro
2 tsp. sesame seeds
red pepper flakes

Method

1. In a 12” skillet with a lid, heat olive oil at medium heat. Add onions and sauté for 5-7 minutes, stirring occasionally until onions are softened. Add garlic and stir.
2. Add shrimp and a pinch of salt to the pan, making sure the onion is moved over so that the shrimp makes contact with the bottom of the pan.
3. Cook for 2 and then flip for another 2 minutes. Toss with a drizzle of olive oil, and a dash of cumin & coriander. Set shrimp aside.
4. Add jar or tomato sauce, chopped tomatoes, spices, and lemon juice. Cook for 10 minutes, stirring occasionally until sauce has reduced as is fairly thick.
5. Stir in cilantro, then make 6 wells within the sauce and crack eggs one by one into each of the wells.
6. Cook uncovered on 1-2 minutes. Reduce heat to medium-low. Then cover w/ lid and cook on the stovetop for 5-7 minutes, or until whites are just set and yolks are still runny.
7. Arrange shrimp in pan around the eggs, and spoon sauce over shrimp. Cook on the stovetop until yolks reaches desired firmness (I like them over medium).
8. Remove from heat and garnish with cilantro, sesame seeds, and red pepper flakes.