Harissa paste is one of the many low-carb basics I make at home. This popular North African spice blend adds fantastic flavour to vegetables and meats. I like using it for marinating chicken, spicing up cauli-rice, or even mixing it with olive oil or full-fat yogurt and use as keto friendly salad dressing.
Our version is a shakshuka-like dish in which fiery harissa paste and heady spices slowly infuse a rich tomato sauce where eggs gently poach. Look for jars of harissa with the Middle Eastern foods in your supermarket; you can substitute a half to full teaspoon of crushed red pepper in a pinch.
Turn the heat down to medium and place the skewers on the pan. When done, set aside and keep them warm near the cooker.* When ready to serve, drizzle them with olive oil and serve with Low-Carb Couscous, Summer Vegetable Salsa or Guacamole.