Recipe    

Let’s go keto! Spice up your breakfast with this amazing North African inspired Shakshuka recipe. A classic Middle Eastern dish that is hearty, spicy and affordable as well as being low carb and low sugar. Just have the paprika at the ready.

Serves:  4 people | Prep time:  10 minutes | Cooking time:  25 minutes

Turkish | Main

Ingredients  

• 1 large Brown Onion
• 1 Red Pointed Pepper
• 1 x 200g Spanish Chorizo Ring
• 3 Garlic Cloves
• 1 Green Chilli, approx. 10g
• 1 heaped tsp Paprika
• 1 tsp Ground Cumin
• 35ml Olive Oil
• 2 x 400g tins Chopped Tomatoes
• 5g Fresh Parsley
• 5g Fresh Coriander
• 4 Organic Eggs

Method

1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
2. Peel and halve the onion and thinly slice. Cut the red pepper in half lengthways, remove any seeds and thinly slice. Peel the garlic and mince. Finely chop the chilli along with the seeds.
3. In a large frying pan or wok, sauté the onion and peppers on a low heat for 3 minutes in the olive oil. Slice the chorizo and add to the pan, then sauté for another 3 minutes.
4. Add the paprika, cumin, garlic and chilli and sauté for another minute, then pour in the tins of tomato. Season with some salt and black pepper and bring to the boil.
5. Chop the parsley and coriander and add to the dish, then simmer for 5 minutes. Transfer the Shakshuka to an ovenproof dish. Crack the eggs on the top.
6. Oven bake for about 10 minutes until the eggs are just set. Serve alongside some baked brown baguettes, Greek yogurt and grated cheddar cheese.