Twisted Kitchen Shakshuka #keto recipe
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon pepper
1/2 to 1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon Sriracha chili sauce or hot pepper sauce, optional
2 medium tomatoes, chopped
4 large eggs
Chopped fresh cilantro
Whole pita breads, toasted
In a large cast-iron or other heavy skillet, heat oil over medium heat.
Add onion; cook and stir until tender, 4-6 minutes.
Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer.
Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes.
With back of spoon, make 4 wells in vegetable mixture;
break an egg into each well.
Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes.
Sprinkle with cilantro; serve with pita bread.
1 serving: 159 calories, 12g fat (3g saturated fat), 186mg cholesterol,
381mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 7g protein.
Diabetic Exchanges: 1.500 fat, 1 medium-fat meat, 1 vegetable.
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