Gluten-Free Shakshuka Side Sauce
By the Gluten Free Recipes team ·
This vibrant shakshuka-inspired sauce bursts with the rich flavors of ripe tomatoes and aromatic spices, offering a delightful, slightly chunky texture. It's a versatile accompaniment that adds a warm, savory depth to any meal, perfect for dipping or as a base.
At a glance: This medium salads and sides recipe yields 4 servings in about 25 minutes (15 min prep, 10 min cook). It uses 10 ingredients — including extra virgin olive oil, onion, garlic — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Shakshuka Side Sauce: When preparing this salads and sides recipe, when selecting ingredients, especially spices and canned goods, always check for a certified gluten-free label to prevent accidental exposure to gluten. Be mindful of shared preparation surfaces and utensils if you have celiac disease or severe gluten sensitivity In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Shakshuka Side Sauce: This recipe is naturally gluten-free, relying on whole food ingredients. Always ensure any packaged ingredients, like crushed tomatoes, are certified gluten-free to avoid cross-contamination.
Ingredients
- 1 tbsp extra virgin olive oil
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 0.5 tsp smoked paprika
- 0.25 tsp cayenne pepper (optional, for heat)
- 1 can (28 oz) crushed tomatoes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- 1
Heat the extra virgin olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the finely chopped onion and sauté until softened and translucent, stirring occasionally, for about 5-7 minutes.
- 2
Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
- 3
Pour in the can of crushed tomatoes, add the salt and black pepper, and stir everything to combine. Bring the mixture to a gentle simmer.
- 4
Reduce the heat to low, cover the saucepan, and let the sauce simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
- 5
Taste the shakshuka side sauce and adjust seasoning if needed. Serve hot, garnished with fresh chopped cilantro.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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