When you’re in the mood for something unique on Sunday morning (and really don’t feel like leaving the house to wait in line at brunch), look no further than this amazing shakshuka recipe by Kendra of @paleopaparazzi! Packed with veggies and the perfect amount of spice, you’ll be craving it for weekends to come.


Servings: 3-4
Recipe by: Kendra of @paleopaparazzi


  • 1 bottle of Tomatillo Kale Jalapeño 
  • 3 cloves of garlic, peeled and minced 
  • 1 medium onion, chopped
  • 4-5 large eggs
  • Za'atar spice for topping (optional)
  • Salt and pepper, to taste
  • Avocado oil, to grease skillet


  • Heat oil in a large skillet on medium-low heat
  • Add in chopped onion and cook for 5 mins, or until translucent
  • Add in minced garlic and cook for 2 mins, or until fragrant
  • Pour in the full bottle of Tomatillo Kale Jalapeño and bring to a simmer, reduce heat to low and simmer about 10 min, or until thickened
  • Gently crack each egg into the pan over sauce or use ramekins (or small dishes) to gently drop them in individually
  • Turn down heat to low, cover with a lid and simmer for 5 mins, or until egg whites are no longer translucent but yolks are still runny. If you prefer your yolks to be firmer, continue to cook a few mins
  • Sprinkle with Za’atar or your favorite spices and herbs. Add salt and pepper to taste
  • Serve immediately and enjoy!