Sara Louise's Middle Eastern Keto Shakshuka
Relish the tempting flavors of North Africa and the Middle East
- 1 Big red bell pepper cut in thin strips
- 1/4 Cup Coconut oil
- 4 Whole Jalapenos
- 7 cloves Garlic peeled and cut into slices
- 5 Tomatoes Peeled and cut into cubes
- 1 Tsp Himalayan salt
- 1 Big onion cubes
- 1/4 Cup chopped parsley
- 8 Free range large eggs
- 1 Tbs Tomato paste
- 1/4 Cup Feta cheese
- 1 Tbs Paprika
- 1/4 Tsp Black pepper
Begin making the tasty Keto Shakshuka Recipe by heating up the coconut oil in a large shallow pan and then adding the red pepper strips, sliced garlic, whole jalapeños, chopped onion and tomato paste to the pan.
Saute the mix all together on a medium to high temperature for 10-12 minutes or so.
Now drop in the cubed tomatoes to the pan mixture and cook for another 5-6 minutes while combining.
Add 1/3 cup water and the paprika, salt and pepper to the pan.
Cover and let all cook for 10-12 minutes
Using a spatula make a hole for each individual free range egg and gently place inside the pan.
Cover and cook for 5-6 minutes
Carefully sprinkle some Feta cheese on the top and garnish neatly with a few sprigs of parsley
Cover and let finish to cook for 10-12 minutes
Cooking time 40-45 minutes give or take.
Serve up to a warm plate and tuck in.
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Calories: 225kcal | Carbohydrates: 7g | Protein: 10g | Fat: 16g | Saturated Fat: 10g | Sodium: 571mg | Potassium: 496mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2730IU | Vitamin C: 56.8mg | Calcium: 91mg | Iron: 2mg