Paleo Chakchouka by Grass Fed Girl

Low Carb Paleo Chakchouka

 BY CAITLIN WEEKS

Check out her site Here:http://www.grassfedgirl.com/low-carb-paleo-chakchouka-2/

This is an easy Paleo, savory, meat weeknight dish you can throw together after a busy workday. It has common ingredients but the flavors will take you worlds away. My husband made this for me when we first got married and I loved it. I learned how to make it shortly after and it is a go to meal for us. He grew up in the Mediterranean region eating these wonderful flavors such as cumin, paprika and cilantro.

Ingredients:

1 Tbsp grass fed butter
1 lb diced boneless pastured chicken thighs (you can also use grass fed ground beef)
1 1/3 cups chopped onion
2-3 thinly sliced bell peppers – use many colors
2 cloves garlic, minced
2 1/2 cups chopped tomatoes
2 Tbps organic tomato paste
2 tsp cumin
1 tsp paprika
1 tsp pepper to taste
3 saffron threads (you can also use saffron flowers) (optional)
1/4 cup fresh chopped cilantro
Sea salt to taste
1/4 tsp chile powder
4 pastured eggs

Directions:

Heat the butter in a skillet over medium heat.

Stir in the onion, bell peppers, and garlic.

Cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.

Add the chopped chicken, stir until browned.

Then combine the tomatoes,paste, cumin, paprika, salt, and chile into a bowl and mix briefly.

Pour the tomato mixture into the skillet, and stir to combine.

Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes.

Make four indentations in the tomato mixture for the eggs.

Crack the eggs into the indentations.

Cover the skillet and let the eggs cook until they’re firm but not dry, about 5 minutes. Add fresh chopped cilantro at the end of the meal.

Serves 3-4.