Heat olive oil over medium heat and add the chopped onion and pepper. Saute and stir with a wooden spoon. Step 2. While the vegetables are softening, mince the garlic. Add the garlic to …
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This easy low carb keto shakshuka recipe is one of the best ways to start your day! Highly nutritious and delicious keto breakfast idea! Wash the bell pepper and zucchini. Peel and cut the onion and garlic clove. Cut the bell pepper and zucchini into small cubes. Heat a bit of cooking oil in a large pan and fry the onions until translucent.
Crack open the eggs on top of the shakshuka, one by one, giving each their own space. The whites should overlap, but the yolk should be spaced about 4 fingerwidths from each other. My pan can fit 6-8 eggs very comfortably. Cover tightly with a lid and simmer for 20 minutes.
Shakshuka is very popular in Israel, where it is often eaten for breakfast. I usually find myself serving it with a side salad as a light evening meal. It’s a versatile vegetarian one-skillet meal that is easy to make, healthy, and addicting. In Israel, the most famous place to eat shakshuka is a restaurant known as Dr. Shakshuka.