Shakshuka

Name: Shakshuka
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 30ml Olive Oil; 100g Shallots or Leeks, finely diced; 3-4 Garlic Cloves, finely diced (or 10g Garlic Paste); 60g Chorizo (replace this with 100g halloumi / grilling cheese for a vegetarian dish); 200g (an average) Courgette, finely diced; 100g Green Pepper, finely diced; 400g (1 tin) Chopped Tomatoes; 2 tsp Smoked Paprika; 1 tsp Ground Cumin; 1/2 tsp Pink Himalayan / Rock / Sea Salt; 1/2 tsp Chilli Flakes (optional); 8 Eggs; 100g Grated Manchego Cheese (or a strong cheese of your choice)

You'll also find this recipe on page 54 of the Keto & Spice Cookbook.

Shakshuka

Rated 5 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Calories

421

Author:

Keto Fitness Club

This recipe has quickly become one of our favourites - we usually serve this with Cheesy Soda Bread and salad.

Makes 4 portions.

For chorizo shakshuka, each portion contains:

421 Calories / 8g Carbs / 26g Protein / 32g Fat

For halloumi shakshuka, each portion contains:

433 Calories / 7.7g Carbs / 27.6g Protein / 32.4g Fat

Ingredients

30ml Olive Oil
100g Shallots or Leeks, finely diced
3-4 Garlic Cloves, finely diced (or 10g Garlic Paste)
60g Chorizo (replace this with 100g halloumi / grilling cheese for a vegetarian dish)
200g (an average) Courgette, finely diced
100g Green Pepper, finely diced
400g (1 tin) Chopped Tomatoes
2 tsp Smoked Paprika
1 tsp Ground Cumin
1/2 tsp Pink Himalayan / Rock / Sea Salt
1/2 tsp Chilli Flakes (optional)
8 Eggs
100g Grated Manchego Cheese (or a strong cheese of your choice)

Directions

Preheat the oven to 190°C.
Heat the olive oil over a gentle heat and add the shallots / leeks, garlic & chorizo (or halloumi).
Cook gently to soften the shallots for 2-3 minutes, turn the heat up and then add the courgette and pepper. Fry for 3-5 minutes and then add the tin of chopped tomatoes plus half a can of water. Stir and bring to boil over a medium / high heat.
Once up t temperature, reduce the heat, add the spices and seasoning, stir and cover. Allow to cook for 10-15 minutes over a low heat.
Transfer the mix to a large oven proof dish or into 4 individual dishes and evenly spread the mix.
Create dips in the mix and crack an egg in so the yolk sits in the dip - the white of the egg will sit on top.
Repeat for all eggs and pop in the oven for 15-20 minutes.
Remove from the oven, add the grated manchego and return to the oven for a further 5-10 minutes.