Moroccan-Style Keto Shakshuka

Ingredients

• 2 tbsp olive oil
• ½ cup chopped onion
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tbsp paprika
• 14 ½ oz canned diced tomatoes
• 8 large eggs
• 3 oz crumbled feta
• 2 tbsp chopped fresh cilantro
• salt and black pepper, to taste

Steps

1. 1

   Heat the olive oil in a large skillet over medium heat. Cook the onion until soft.

   Start 5 min timer
2. 2

   Add the garlic, cumin, and paprika and stir for 30 seconds until fragrant.

   Start 1 min timer
3. 3

   Add the tomatoes with their juice, salt, and pepper. Simmer, stirring now and then, until the sauce thickens.

   Start 10 min timer
4. 4

   Make 8 wells in the sauce and crack an egg into each. Cover and cook until the whites are set and the yolks are still soft.

   Start 7 min timer
5. 5

   Scatter with feta and cilantro and serve straight from the skillet.

Tips

• A cast iron or stainless skillet with a lid works best.
• Moroccan versions often add peppers or harissa. Add a pinch of cayenne for heat.
• Skip the bread. Serve with a green salad or sliced cucumber.