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Low-Carb, High-Protein Shakshuka
Shakshuka is a traditional Middle Eastern dish that has been embraced by health enthusiasts worldwide. This one-pan meal is not only easy to prepare, but it's also filled with robust flavors from a medley of spices. Loaded with protein and veggies, it's an excellent option for anyone following a low-carb, high-protein diet.
You can enjoy Shakshuka for any meal of the day. It makes for an excellent brunch dish paired with a side salad, or even a dinner served alongside some roasted veggies for added fiber. While traditionally served with bread, those on a low-carb diet can omit this.
1 tablespoon olive oil
1 small onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1 can (14 oz) diced tomatoes, undrained
Salt and pepper to taste
4-6 large eggs
Fresh parsley, for garnish
Heat the olive oil in a large, deep skillet or frying pan over medium heat. Add the onion and bell pepper, and sauté until they start to soften.
Add the garlic, cumin, paprika, and cayenne pepper to the pan. Stir everything together and cook for another minute or so, until the garlic is fragrant.
Pour in the diced tomatoes with their juice, and season with salt and pepper. Let the mixture simmer for about 15-20 minutes, until it starts to reduce.
Make little wells in the tomato mixture with a spoon, and crack an egg into each one. Cover the pan, and cook for another 5-10 minutes, until the eggs are done to your liking.
Sprinkle the fresh parsley over the top, and serve the shakshuka warm, straight from the pan.
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