The best Shakshuka – Keto Breakfast
The best Shakshuka? Hell YES! This is smokey rich and unctuous!
This is one of those fabulous meals to cook and enjoy sitting out the back yard with a book, a cuppa and a whole lot of time! Haha! That has now made me realise how long it has been since I have actually had time to sit and do anything but work. The last week has been 16+ hour days of writing and editing and I feel like I am finally starting to catch up.
Shakshuka Megan Style
While this dish originated in the Mediterranean, I like to swing it slightly into Mexico as well. Let’s just say Megan’s style is a huevos rancheros/shakshuka. So very tasty.
This recipe is great all year round, and can be the main meal, a side or a sauce. I have used this recipe in our 365 meal plans so I do hope you enjoy! If you want to know more about our meal plans and recipes now is a great time to check to get started as I am building the site. You can join and have full access to over 220+ recipes plus weekly meal plans for only $9. I am so happy to be putting out some really fab recipes that you can all enjoy. I a trying to create meals you want to eat. A meal plan that gets you totally excited. Anyway is you are keen to give it a go, then try out $9 a week just by clicking the image below to read more
After writing this recipe up I have totally decided to have a nice relaxing day this weekend with Dave chilling with a Sunday paper and a shakshuka in front of me. Anyone want to come and cook it for me? Anyone?
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The Best Shakshuka
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp sweet paprika
- 1/2 tsp cayenne
- 20 g olive oil
- 20 g butter
- 40 g onion diced
- 1 clove garlic crushed and diced
- 1 chorizo diced (this is optional)(or fresh chorizo mince)
- 1 tin tomato diced
- 1/2 fire roasted red pepper finely diced
- 4 eggs fresh is best
- 60 g feta crumbled
- 2 tbsp parsley chopped
- 1 tbsp fresh coriander
- 1/2 tsp sumac
- 1/2 aleppo pepper
- salt and pepper to taste
- 1 tsp of chipotles in adobo goes fabulous with this dish. Add in with tomatoes.
- In a large frypan over medium heat dry fry spices until fragrant and remove. Reserve for later.
- Add oil and butter to pan and saute onion until tender, add garlic and chorizo (dried or fresh) and cook for several minutes until chorizo starts to render and brown.
- Add spices back to mixture along with tomatoes and peppers bring to a simmer.
- Make 4 little dimples in the mix and crack in 4 eggs separated by the sauce.
- Reduce heat, top with feta and lid and cook for for 2-3 minutes until eggs have poached.
- Serve sprinkle with sumac, aleppo and fresh herbs.
- Season to taste
- Preheat oven to 180℃.
- Add butter, oil, cumin, coriander, paprika, cayenne, garlic and chorizo to bowl.
- Cook 4 minutes/90℃/speed 2
- Add tomatoes and peppers and cook for further 3 minutes/90℃/speed 1
- Pour mixture into small/medium crockpot or baking dish.
- Crack in the eggs and top with feta and lid
- Cook in oven for 3-5 minutes in oven until eggs are done.Serve sprinkle with sumac, aleppo and fresh herbs.
- Season to taste