On a serene Sunday morning, as the sun gently woke the world with its soft embrace, the aroma of freshly brewed coffee and the promise of a hearty brunch filled the air of a quaint, sunlit kitchen. This was no ordinary morning, for today, a culinary experiment was about to unfold, one that would marry health with flavor in a dish that was both comforting and complex.
Elena, a passionate home chef with a knack for creating sumptuous meals that catered to various dietary preferences, had decided to tackle the challenge of crafting a completely keto-friendly version of Shakshuka. This traditional Middle Eastern dish, known for its rich tomato base and poached eggs, was a favorite among her circle of friends, many of whom were embracing the ketogenic lifestyle with fervor.
The kitchen counter was adorned with the vibrant colors of fresh produce. A big, red bell pepper, cut into thin strips, lay beside four whole jalapeños, their green skins promising a kick of heat. Garlic cloves, sliced thinly, promised to infuse the dish with its aromatic essence, while the tomatoes, peeled and cubed, awaited their transformation into the luscious sauce that would cradle the eggs to perfection.
Elena had meticulously chosen each ingredient to ensure the dish remained true to its keto principles. The onions, chopped into small cubes, would add depth to the sauce, while the chopped parsley was set aside, ready to lend a fresh, herbaceous note to the final dish. The feta cheese, with its tangy saltiness, would add a layer of complexity, and the spices – paprika, Himalayan salt, and black pepper – were measured out, ready to elevate the dish with their vibrant flavors.
In place of traditional oils, Elena opted for coconut oil, a nod to the keto diet’s emphasis on healthy fats. The tomato paste, though used sparingly, was essential in achieving the rich, concentrated tomato flavor that is quintessential to Shakshuka.
As she heated the coconut oil in a large skillet, the kitchen filled with the sizzle of onions and garlic, soon followed by the bell peppers and jalapeños, their fragrances mingling in a dance of aromas. The tomatoes, tomato paste, and spices were added to the skillet, simmering gently as they transformed into a thick, flavorful sauce. Carefully, Elena cracked the eggs into the sauce, leaving space between each, and covered the skillet, allowing them to poach to perfection.
The moment of truth arrived as Elena sprinkled the dish with feta cheese and chopped parsley, the final touch to her keto Shakshuka masterpiece. As her friends gathered around the brunch table, bathed in the warm glow of the morning sun, they marveled at the dish before them. With the first bite, they were transported to a world where health and flavor coexisted in perfect harmony, a testament to Elena’s culinary prowess and the magic of a Sunday brunch spent among friends.
Ingredients
- 1 Big red bell pepper cut into thin strips lengthwise
- 4 Whole Jalapenos
- 7 cloves Garlic peeled and cut into slices
- 5 Tomatoes Peeled and cut into cubes
- 1 Big onion cut up into small cubes
- 1/4 Cup chopped parsley
- 8 Eggs
- 1 Tbs Tomato paste
- 1/4 Cup Feta cheese
- 1 Tbs Paprika
- 1 Tsp Himalayan salt
- 1/4 Tsp Black pepper
- 1/4 Cup Coconut oil
Instructions
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Using a medium-large 2 inch deep stove top pan, heat up the oil and then add the red pepper strips, sliced garlic, whole jalapenos, chopped onion and tomato paste and saute all together on a medium to high temperature for 10 minutes
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Add cubed tomatoes to pan mixture and cook for another 5 minutes
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Add 1/3 cup water and the paprika, salt and pepper
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Cover and let cook 10 minutes
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Using a spatula make a hole for each individual egg and gently place inside
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Cover and cook for 5 minutes
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Sprinkle Feta cheese on the top and garnish with parsley
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Cover and let finish to cook for 10 minutes
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Cooking time 40 minutes
Recipe Notes
Serves 6 depending on portion size
This is the ideal pan for this recipe.
