Shakshuka

Keto Shakshuka

Keto Shakshuka

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 large red bell pepper or roasted red bell pepper, chopped
• ¼ teaspoon fine sea salt
• 3 cloves garlic, pressed or minced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes, reduce or omit if sensitive to spice
• 1 large can (28 ounces) crushed tomatoes, preferably fire-roasted
• 2 tablespoons chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish
• freshly ground black pepper, to taste.
• 5 to 6 large eggs
• ½ cup crumbled feta

Method

1. Preheat the oven to 375 degrees Fahrenheit
2. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat
3. Once shimmering, add the onion, bell pepper, and salt
4. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes
5. Add the garlic, tomato paste, cumin, paprika and red pepper flakes
6. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes
7. Pour in the crushed tomatoes with their juices and add the cilantro
8. Stir, and let the mixture come to a simmer
9. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld
10. Turn off the heat
11. Taste (careful, it’s hot), and add salt and pepper as necessary
12. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it
13. Gently spoon a bit of the tomato mixture over the whites to help contain the egg
14. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit
15. Sprinkle a little salt and pepper over the eggs
16. Carefully transfer the skillet to the oven and bake for 8 to 12 minutes, checking often once you reach 8 minutes
17. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft
18. Transfer the hot skillet to a heat-safe surface
19. Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes, if desired