Keto One-Pan Shakshuka
This cozy one-pan shakshuka is packed with flavor and ready in minutes. A satisfying low carb and keto friendly meal the whole family will love.
Ingredients
- 6 Large Eggs
- 2 tbsp Olive Oil
- 1/2 Medium Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 3 Cloves Garlic, minced
- 1 14.5 oz can Crushed Tomatoes (no sugar added)
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1/2 tsp Red Pepper Flakes
- 1/2 cup Crumbled Feta Cheese
- 2 tbsp Fresh Parsley, chopped
- Salt and Pepper to taste
Equipment
- oven-safe skillet
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and bell pepper and cook for 4 to 5 minutes, stirring occasionally, until they are softened and just starting to turn golden at the edges.
- Add the minced garlic, cumin, smoked paprika, and red pepper flakes. Stir everything together and cook for about 1 minute until the spices are very fragrant and the garlic is golden.
- Pour in the crushed tomatoes and stir well, scraping up any bits from the bottom of the skillet. Season with salt and pepper. Let the sauce simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until it has thickened and the flavors have come together.
- Using the back of a spoon, create 6 evenly spaced wells in the sauce. Carefully crack one egg into each well, trying to keep the yolks centered.
- Cover the skillet with a lid and cook over medium-low heat for 5 to 7 minutes. Check at 5 minutes and continue cooking until the egg whites are fully set but the yolks are still soft and runny.
- Remove the lid and scatter crumbled feta cheese and fresh parsley generously over the top. Serve directly from the skillet while the eggs are still warm and the yolks are perfectly runny.
Nutrition
Serving: 1servingCalories: 163kcalCarbohydrates: 7gProtein: 9gFat: 11g
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