Shakshouka is a middle eastern dish of eggs poached in a sauce of tomatoes, chili peppers and garlic, and most often spiced with cumin, paprika, cayenne pepper and nutmeg. Wikipedia
You can use fresh tomatoes if available, or drained canned plum tomatoes.
Middle Eastern Shakshuka Eggs
- Cast Iron Skillet
- 2 tbsp Olive oil
- 1 large Onion (chopped)
- 1 Green pepper (chopped)
- 2 Garlic cloves (peeled, chopped)
- 1 tsp Ground coriander
- 1 tsp Sweet paprika
- 3/4 tsp Ground cumin
- 1/4 tsp Pinch red pepper flakes (optional)
- Salt and pepper (to taste)
- 2 cups Tomatoes (chopped)
- 1/2 cup Tomato sauce
- 10 drops Stevia
- 6 large Eggs
- 1/4 cup Fresh parsley leaves (chopped)
- 1 pinch nutmeg (fresh grated)
- Heat 2 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Stir frequently, for about 5 minutes, or until the vegetables have softened.
- Add the tomatoes, tomato sauce, and Stevia. Simmer until the tomato mixture begins to break down and reduce (10 minutes) Taste and adjust the seasoning to your taste.
- Using a spoon, make 6 wells (or indentations) in the tomato mixture. Gently crack an egg into each well. Be sure to space the wells out so the eggs don't run into each other.
- Reduce the heat to low. Cover the skillet, and simmer until the egg whites are firm.
- Uncover and add the fresh parsley. Add more crushed red pepper and fresh ground black pepper as desired.
Want MORE fabulous KETO eggs? Here are a dozen more Low Carb – Keto Eggs
If you prefer to get a ready-to-go Shakshuka blend … here is one you are sure to like: