Chicken Shakshuka with Pasture-Raised Chicken

A practical dinner built on preserved food and well-raised ingredients

Last summer we canned a lot of chicken. We canned tomatoes too. When harvest comes in heavy, you preserve what you can. You don’t do it because it’s trendy. You do it because it makes sense.

Now, moving toward spring, those shelves are still lined. And meals like this are the reason.

Shakshuka has roots in North Africa — particularly Tunisia and Libya — and later became common throughout the Middle East. At its core, it’s eggs cooked gently in tomatoes, peppers, and spices. It was built around ingredients that store well and feed families without complication.

That part matters to me.

It’s food designed around preservation, not convenience. Around kitchens, not factories.

Adding pasture-raised chicken turns it into a full dinner. It increases the protein and makes it practical for a working household.

If you eat lower carb like I do, it works well on its own. If not, a piece of sourdough alongside it makes good use of the sauce.

This is not complicated food. It is direct. It uses ingredients that were raised and preserved with intention.

And that’s the point.

Why This Recipe Belongs in a Real Food Kitchen

• Uses pasture-raised chicken thighs or home-canned chicken

• High protein, nutrient-dense meal

• One skillet

• Ready in under an hour

• Works for both lower-carb and traditional diets

• Built around ingredients that store well and reduce dependence on processed food

This isn’t about novelty. It’s about using what you’ve put away.

Print Recipe

Ingredients

• 1 tablespoon olive oil

• ½ medium onion, chopped

• 1 red bell pepper, chopped

• 3 cloves garlic

• 1 tablespoon paprika

• ½ teaspoon cumin

• Salt to taste

• 1 quart home-canned tomatoes (or 28 oz equivalent)

• 1½–2 cups pulled pasture-raised chicken
  (or ~1.5 lb bone-in chicken thighs, cooked and pulled)

• 4–6 pasture-raised eggs

• 1 tablespoon butter (optional)

• Feta, lightly crumbled (optional)

Instructions

1. Cook the Vegetables

Heat olive oil in a cast iron skillet over medium heat.
Add onion and pepper. Cook until softened and lightly browned.
Add garlic, paprika, cumin, and salt. Stir for about one minute.

2. Reduce the Tomatoes

Add tomatoes and break apart.
Simmer uncovered 20–30 minutes. Let the sauce thicken naturally.
Stir in butter if using.

Take your time here. Reduction builds depth without additives.

3. Add the Chicken

Drain pulled chicken well if using canned.
If using thighs, roast at 400°F until cooked through, then pull from the bone.

Stir into the sauce and warm through.

Using thighs instead of breast adds more fat and more satiety. It’s often the better value as well.

4. Add the Eggs

Make small wells in the mixture.
Crack eggs directly into the wells.
Cover and cook until whites are set and yolks reach your preference.

Serve directly from the skillet.

Estimated Cost Per Serving (Using Our Pasture-Raised Chicken)

Using retail chicken thighs from our farm:

Estimated total skillet cost: ~$20
Serves 4
Estimated cost per serving: ~$5

Using leg quarters brings it closer to ~$4.50 per serving.

That’s a nutrient-dense, protein-forward dinner at a cost comparable to many processed options — without the processing.

Nutrition Overview (Approximate, 4 servings)

• ~30–35g protein per serving

• Moderate fat

• 8–12g net carbohydrates (without bread)

• Carbohydrates primarily from tomatoes and peppers

High protein, moderate carbohydrate, built from whole ingredients.

Frequently Asked Questions

Is shakshuka keto friendly?
It can be. The tomatoes and peppers contain natural carbohydrates, but this recipe remains moderate in carbs when served without bread.

Can I use chicken thighs instead of canned chicken?
Yes. Roast bone-in thighs first, then pull the meat into the sauce. Thighs are often the best balance of nutrition and cost.

Can I prepare this ahead of time?
You can make the tomato-chicken base ahead and refrigerate. Reheat gently and add eggs just before serving.

What makes this different from traditional shakshuka?
Traditional versions use eggs only. Adding pasture-raised chicken increases protein and turns it into a complete dinner.

Why use pasture-raised chicken?
Because how the animal is raised affects the quality of the food. We believe animal health, soil health, and human health are connected. This recipe reflects that belief.