Keto Shakshuka with Avocado
A hearty and spicy tomato-based dish with poached eggs, topped with fresh avocado slices—a perfect keto brunch.
Heat olive oil in a large skillet. Sauté chopped onion and minced garlic until soft. Add diced red bell pepper and tomatoes, and season with cumin, salt, and black pepper. Allow the sauce to simmer until slightly thickened. Crack eggs into the sauce and cover; cook until the eggs are poached to your liking. Serve hot with sliced avocado and a drizzle of lemon juice, garnished with chopped parsley.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Avocado - 1 piece
- Garlic - 3 cloves
- Tomatoes - 400 grams
- Lemon Juice - 1 tbsp
- Red Bell Pepper - 1 piece
- Parsley - 5 grams
- Onion - 1 medium
- Salt - 0.5 tsp
- Pepper - 0.25 tsp
- Cumin - 0.5 tsp
- Eggs - 4 pieces
- Olive Oil - 2 tbsp
Directions
Step 1
Heat olive oil in a skillet and sauté chopped onion and minced garlic until soft.
Step 2
Add diced red bell pepper and tomatoes; season with cumin, salt, and black pepper.
Step 3
Simmer until the sauce thickens slightly.
Step 4
Crack eggs into the sauce, cover, and poach until done.
Step 5
Serve with sliced avocado, a drizzle of lemon juice, and chopped parsley.
Step 6
Enjoy immediately.
Cook's Notes
Adjust the seasoning to taste; a little extra lemon juice brightens the dish.
Nutrition Facts (per serving)
Comments
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Povezani postovi
Tomatoes: Lycopene-Rich, Versatile Fruit-Vegetable
Cumin: Aromatic Spice with Digestive and Immune Benefits
Red Bell Pepper: Sweet, Colorful, and Packed with Vitamin C
Lemon Juice: Fresh, Tangy, and Full of Vitamin C
Golden Milk: Anti‑Inflammatory Turmeric Latte
Garlic: Pungent Bulb Rich in Allicin, Manganese & Vitamin C
Parsley: 137 % DV Vitamin K & Bright Green Flavour in a 2-Tbsp Sprinkle
Extra-Virgin Olive Oil: 10 g Heart-Healthy MUFA & 1.9 mg Vitamin E per Tablespoon
Onion: 40-Calorie Allium Packed with Quercetin, Prebiotic Fiber & Sulfur Flavor
Avocado: creamy and nutrient-rich