Keto Israeli Shakshuka with Avocado and Smoked Salmon: A Delightful Low-Carb Start to Your Day

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• 4 large eggs
• 1 ripe avocado, sliced
• 4 oz smoked salmon, roughly chopped
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until softened and translucent.
2. Stir in bell pepper, diced tomatoes, smoked paprika, cumin, salt, and black pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
3. Make four small wells in the sauce using the back of a spoon. Carefully crack an egg into each well.
4. Cover the skillet and cook for 6 8 minutes, or until the eggs are set to your preference.
5. Top with avocado slices and smoked salmon. Garnish with fresh parsley and serve immediately with lemon wedges on the side.

Chef’s Insight

The combination of flavors and textures creates a satisfying mouthfeel, perfect for a keto-friendly breakfast.

Notes

Feel free to adjust the spice level according to your preference.