EASY KETO 2.0 PLUS SHAKSHUKA
Easy Keto 2.0 Plus Shakshuka tastes so good because of its rich, savory combination of flavorful ingredients like eggs, spicy tomatoes, bell peppers, onions, and warming spices like cumin and paprika, balanced by the heartiness of eggs and fat from olive oil. It’s healthy because it’s packed with protein from eggs, antioxidants and vitamins from tomatoes and peppers, and healthy fats from olive oil, offering a nutritious and filling low-carb meal.
Why it Tastes So Good:
Flavorful Base:
The dish starts with onions, garlic, and bell peppers, which are softened in olive oil to build a flavorful foundation.
Spicy & Savory Sauce:
Tomatoes, cumin, paprika, and cayenne pepper create a rich, spicy, and slightly acidic tomato sauce that is incredibly satisfying.
Umami Bomb:
The combination of savory ingredients, especially the umami-rich tomato sauce, makes for a delicious and comforting meal.
Rich, Runny Yolk:
The eggs poach in the sauce, and their runny yolks create a “marinara sauce and runny eggs are a match made in heaven” experience, adding to the dish’s appeal.
Aromatic Spices:
Spices like cumin and paprika provide depth, smokiness, and a complex flavor profile that elevates the dish beyond simple eggs and sauce.
Why it’s Good for You (Health Aspects):
Nutrient-Dense:
The dish combines various nutrients from eggs, vegetables, and spices, making it a simple and effective way to consume a range of vitamins and minerals.
Protein Powerhouse:
Eggs provide a significant source of high-quality protein, which is highly satisfying and helps keep you full for hours.
Antioxidants & Vitamins:
Tomatoes are rich in lycopene and other antioxidants, while bell peppers are packed with Vitamin C, contributing to a nutritious meal.
Healthy Fats:
Olive oil provides heart-healthy monounsaturated fats, which not only contribute to a silky mouthfeel but also help carry flavor and are beneficial for your health.
Low in Carbs:
By focusing on eggs, vegetables, and healthy fats, keto shakshuka is a naturally low-carb meal that helps maintain stable blood sugar levels and energy without crashes.
In Summary:
These are a great Breakfast, Brunch, even dinner or a snack. The taste is amazing and they are very low carb and easy to fix with only one pan
EASY KETO 2.0 PLUS SHAKSHUKA
Equipment
- Caste Iron Skillet or Frying Pan
Ingredients
- 6 large eggs
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 2 tsp tomato paste
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes optional
- 28 oz crushed tomatoes
- 2 tbsp chopped fresh parsley or cilantro to garnish
- ¼ tsp fine sea salt
- Freshly ground black pepper to taste
- ½ cup crumbled feta to serve
Instructions
- Place a large skillet over medium heat and add olive oil.
- Once the pan is hot, add chopped onion, and bell pepper. Cook for 4-5 minutes, constantly stirring until the onion is softened and fragrant.
- Add minced garlic, tomato paste, tomato paste, cumin, paprika, and red flakes, and cook for 1-2 minutes.
- Reduce the heat and add in the crushed tomatoes and stir to combine. Simmer on low for about 10 minutes. Season with salt and pepper to taste.
- Use a spoon to make small wells and crack an egg into each hole.
- Cover the pan with a lid and cook for about 5 minutes or until the eggs look set.
- Garnish with fresh parsley and serve with crumbled feta on top.
Notes
Variations:
Substitute Mashed Avocado or even guacamole for the tomato in this recipe I recommend covering the skillet after adding the eggs to poach in the tomato sauce, so the egg whites cook evenly.If the tomato sauce is drying out and the egg whites are still not entirely cooked, pour a little water on top.
To keep this keto-friendly, you need to make sure that the tomato sauce has no sugar added.
Adjust cooking time depending on how you prefer your eggs. I cook mine until the egg whites look set, so the yolks are perfectly runny. This takes about 5 minutes, and if you prefer firmer eggs, cook for 8 minutes.
If you enjoy runny egg yolks, here’s to make them! Rather than poaching the entire egg in the tomato sauce, I start with the egg whites and cook for 4 minutes before adding the yolk for the last minute.
