Keto Mexican Breakfast Skillet – Spicy Shakshuka with Avocado

Allergens

Eggs, Dairy (optional, if using dairy cheese)

Ingredients

• 4 large eggs
• 1 tablespoon avocado oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground coriander
• 1 (15 oz) can diced tomatoes, drained
• 1 ripe avocado, sliced
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. In a large skillet, heat the avocado oil over medium heat. Add the onion and cook until softened, about 3 minutes.
2. Stir in the garlic, jalapeño pepper, cumin, smoked paprika, salt, black pepper, and ground coriander. Cook for 1 minute, stirring frequently.
3. Add the drained diced tomatoes to the skillet. Bring the mixture to a simmer and cook for about 5 minutes, until slightly thickened.
4. Carefully crack the eggs into the skillet, spacing them evenly apart. Cook for 3 4 minutes or until the egg whites are set and the yolks are cooked to your desired level of doneness.
5. Top with avocado slices and garnish with fresh cilantro leaves. Serve immediately with lime wedges on the side.

Chef’s Insight

Adjust the spice level by using more or fewer chili peppers as desired.

Notes

For added protein, consider serving with crispy bacon or chorizo.