MAKES: 2 servings
PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes
Traditional shakshuka, an Arabic dish of poached eggs in tomatoes, peppers, and onions, is relatively low in carbs, but it’s not suitable if you’re following a strict keto diet. Luckily, it’s easy to make this delicious one-skillet dish keto-friendly: just use low-carb veggies, like zucchini and spinach.
2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat
1/2 small (35 g/1.2 oz) yellow onion, sliced
1 clove garlic, minced
1 medium (120 g/4.2 oz) green bell pepper, sliced
1 small (150 g/5.3 oz) zucchini, cut into 1/2-inch (1-cm) cubes
1/2 cup (120 g/4.2 oz) canned chopped tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Salt and pepper
3 cups (90 g/3.2 oz) fresh spinach
4 large eggs
1 tablespoon (4 g/0.2 oz) freshly chopped cilantro or parsley
Optional: 1/3 cup (50 g/1.8 oz) crumbled feta cheese and 1 medium (150 g/5.3 oz) avocado, sliced
In a large skillet greased with ghee, cook the onion over medium-high heat for 5 to 8 minutes, until lightly browned.
Add the garlic, green pepper, and zucchini. Cook for about 2 minutes, stirring occasionally. Add the tomatoes, cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Cook for about 5 minutes, or until the vegetables are tender.
Add the spinach and cook for a minute, until wilted.
Use a spatula to make 4 wells in the mixture. Crack 1 egg into each well and cook until the egg whites are opaque and cooked through and the egg yolks are still runny. Remove from the heat. Garnish with the cilantro, and add the optional feta cheese or avocado on top. Serve immediately, or refrigerate for up to 3 days (without the fried eggs).
NUTRITION FACTS PER SERVING:
Total carbs: 12.6 g / Fiber: 4.1 g / Net carbs: 8.5 g / Protein: 16.3 g / Fat: 25.4 g / Energy: 338 kcal
Macronutrient ratio: Calories from carbs (10%), protein (20%), fat (70%)