Egyptian-Inspired Keto Breakfast Shakshuka with Cauliflower Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large eggs 1 tbsp olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 bell pepper, chopped 1 can (15 oz) crushed tomatoes 1 tsp ground cumin 1/2 tsp paprika 1/4 tsp ground coriander Salt and black pepper, to taste Fresh cilantro, chopped (for garnish) Cauliflower rice, prepared (for serving)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until softened and fragrant, about 3 minutes.
2. Stir in bell pepper, and cook for another 3 minutes.
3. Add crushed tomatoes, cumin, paprika, coriander, salt, and black pepper. Bring the mixture to a simmer, then reduce heat and let it cook for 5 7 minutes until thickened.
4. Create four wells in the sauce, cracking an egg into each one. Cover the skillet and let the eggs cook for 6 8 minutes or until desired doneness is reached.
5. Garnish with fresh cilantro before serving over a bed of prepared cauliflower rice.

Chef’s Insight

The flavors of Egypt are rich and diverse, making this dish an excellent choice for those looking to explore new culinary horizons while staying true to their keto diet commitments.

Notes

Feel free to adjust the spice levels according to your preference, adding more or less cumin, paprika, and coriander as desired.