Shakshuka

Recipe makes 2 servings

Ingredients:

2 large eggs
1 Tbsp olive oil
¼ medium onion, finely chopped
½ medium red bell pepper, chopped
1 clove garlic, minced
½ cup diced tomatoes (canned or fresh)
2 Tbsp low-carb tomato sauce
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp chili powder (optional, for heat)
Salt and pepper, to taste
Fresh parsley or cilantro, for garnish

Instructions:

Heat the olive oil in a medium-sized skillet over medium heat. Add the chopped onion and red bell pepper, and sauté for 3-4 minutes until the vegetables start to soften.

Add the garlic and sauté for another minute, until fragrant.

Stir in the diced tomatoes and low-carb tomato sauce. Add the cumin, smoked paprika, chili powder (if using), salt, and pepper. Simmer the mixture for 5-7 minutes, until it thickens slightly.

Make two small wells in the tomato mixture and crack the eggs into them.

Cover the skillet and let the eggs cook for 5-7 minutes, or until the whites are set but the yolks remain slightly runny. If you prefer firmer yolks, cook for an additional 2-3 minutes.

Season with more salt and pepper to taste, and garnish with fresh parsley or cilantro.

Serve hot, straight from the skillet.

Nutritional breakdown per serving  (recipe makes 2 servings)

181 Calories
7.5g Protein
13.5g Fat
2g Fiber
8g Total Carbs
6g NET Carbs