Keto Shakshuka with Chorizo
In this keto version of Shakshuka, chorizo and vegetables are combined with tomatoes to create a rich Middle Eastern spiced sauce. Eggs are then softly poached in the mixture and it is topped with avocado and creamy feta.
Equipment
- 1 large skillet large enough to fit 4 eggs
Ingredients
- 3 tbsp avocado oil or olive oil (extra virgin)
- 2-3 spring onions (tops and bulbs)
- 1 stick chorizo (sliced)
- 1/2 medium zucchini (diced)
- 1/2 green bell pepper (sliced)
- 2 cloves fresh garlic (thinly sliced or finely chopped)
- 4 large eggs
- 1/2 can tomatoes (organic if possible)
- 11/2 tsp ground cumin
- 1 tsp smokey paprika
- salt and pepper (to taste)
- 1/2 avocado, skin removed and sliced
- 25 grams Danish feta or goats feta
- fresh herbs such as flat leaf parsley, coriander, or spring onions
Instructions
- In a deep skillet, heat avocado oil to a medium-high heat. Add the spring onion and and fry for 1 to 2 minutes or until soft.
- Add the spices, garlic, and chorizo and fry for an additional 2 minutes or until fragrant.
- Add the zucchini and green bell peppers and fry until soft then add in the tomatoes.
- Cover with a lid and simmer for 5 to 10 minutes.
- Using a large spoon, make 4 wells in the sauce and gently crack the eggs into each. Season with salt and pepper and then cover the dish again to poach the eggs. Cook for 4 to 8 minutes or until the eggs are to your liking.
- Remove the lid and sprinkle with fresh herbs, sliced avocado and crumbled feta.
Notes
- Make Ahead: To make this ahead, make the sauce mixture and refrigerate. Reheat the sauce and poach the eggs when you are ready to eat it.
- For a vegan option, leave out the chorizo and add Tofu and plant based feta.