Description
A delicious low-carb twist on the traditional shakshuka, rich in flavor and perfect for any meal of the day.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (14 ounces) crushed tomatoes
- 4 large eggs
- salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced onion and bell pepper, cooking until softened.
- Stir in minced garlic, cumin, and smoked paprika, cooking for an additional minute.
- Add crushed tomatoes, season with salt and pepper, and simmer for about 10 minutes.
- Make wells in the sauce and crack eggs into each well.
- Cover the skillet and cook until the eggs are set to your liking.
- Garnish with fresh parsley before serving.
Notes
- This dish can be served with avocado for added healthy fats.
- Great for brunch or a quick weeknight dinner.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 300mg