Breakfast, keto

Shakshuka

Tools: 4 Mini Cast Iron Skillets or 1 Large , a Saucepan, Cutting board, knife

Makes 4 servings

Ingredients:

2 tablespoons olive oil

1/2 onion, chopped

1/2 green bell pepper, chopped

4 cloves of garlic, chopped

1 Serrano chili pepper, seeded and chopped

2 tablespoon tomato paste

1 tablespoon of sweet red pepper paste

1 teaspoon dried oregano

1 teaspoon dried mint

1/2 teaspoon salt

1/2 teaspoon smoked paprika

2 tablespoon chopped parsley or cilantro

4 eggs

Direction:

Preheat oven to 350 °Fahrenheit 

1.) In a saucepan, heat oil over medium-high heat. Add onion, garlic, green bell pepper and cook until onions have become translucent, and bell peppers have become softened–about 3-5 minutes.

2.) Add Serrano chili pepper, dried oregano, dried mint, smoked paprika, salt, red pepper paste, and tomato paste and cook for 30 seconds– this stage looks like a thick seasoned paste. 

3.) Add 4 cups of water or vegetable broth creating a rich tomato sauce.Transfer 1 ladle full of sauce to mini cast iron skillet until all skillets contain sauce. Crack one egg into each pan.  

4.) Bake in the oven at 350 °Fahrenheit for 3-5 minutes or as one desires their egg.

5.) Garnish with freshly chopped parsley or cilantro. 

REMEMBER–the pans will be extremely hot, so be careful when serving to guest.

Optional: Crumble feta cheese on top for a fancy touch.

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