Shakshouka (Keto)

Shakshouka is one of my all time favourite breakfast or lunch options! Truth be told, we have often enjoyed it for supper as well.

The eggs are poached in a blend of tomatoes and bell peppers, and the whole dish is fragrant with welcoming spices.

Ingredients

6 large eggs
2 red, orange or yellow bell peppers, diced
1 vine tomato, diced
1/4 cup onion, diced
1/4 cup fresh parsley or cilantro, chopped
1/4 cup water
2 garlic cloves, minced
2 Tbsp butter
1 ½ tsp Hungarian paprika
1 ½ tsp ground cumin
1 tsp chili powder
1/2 tsp kosher salt
1/2 tsp pepper

Yields: 3 servings
Per serving*:
Calories: 272
Net carbs: 8
Protein (grams): 15
Fat (grams): 19

Prep time: 5 min
Cook time: 25 min
Total time: 30 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a small bowl, combine the paprika, cumin, chili powder, salt and pepper. Set aside.

In a large skillet, melt the butter over medium-high heat, then add the onion and garlic, and sautee in the butter for 2 min.

Add the spice mixture and toast for 1 min to release the fragrance.

Add the diced bell peppers and tomato, then the water and bring to a low boil. Allow the mixture to simmer 8-10 min, to thicken.

Reduce the heat to medium, then make 6 spaced out indents in the thickened sauce with the back of a spoon. Crack the eggs and gently pour each into one of the indents.

Cover the skillet and allow the eggs to poach 8-10 min.

Uncover and sprinkle with fresh parsley, cilantro or a mix of both. Serve immediately.

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Shakshouka (Keto)

Yield: 3

Author: Georgiana Elias

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Shakshouka is one of my all time favourite break fast or lunch options! Truth be told, we have often enjoyed it for supper as well. The eggs are poached in a blend of tomatoes and bell peppers, and the whole dish is fragrant with welcoming spices.

Ingredients

• 6 large eggs
• 2 red, orange or yellow bell peppers, diced
• 1 vine tomato, diced
• 1/4 cup onion, diced
• 1/4 cup fresh parsley or cilantro, chopped
• 1/4 cup water
• 2 garlic cloves, minced
• 2 Tbsp butter
• 1 ½ tsp Hungarian paprika
• 1 ½ tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp kosher salt
• 1/2 tsp pepper

Instructions

1. In a small bowl, combine the paprika, cumin, chili powder, salt and pepper. Set aside.
2. In a large skillet, melt the butter over medium-high heat, then add the onion and garlic, and sautee in the butter for 2 min.
3. Add the spice mixture and toast for 1 min to release the fragrance.
4. Add the diced bell peppers and tomato, then the water and bring to a low boil. Allow the mixture to simmer 8-10 min, to thicken.
5. Reduce the heat to medium, then make 6 spaced out indents in the thickened sauce with the back of a spoon. Crack the eggs and gently pour each into one of the indents.
6. Cover the skillet and allow the eggs to poach 8-10 min.
7. Uncover and sprinkle with fresh parsley, cilantro or a mix of both. Serve immediately.

Calories

272

Fat (grams)

19

Net carbs

8

Protein (grams)

15

* Net carbs and other nutritional information may vary based on brand used

Created using The Recipes Generator