Keto Mexican Brunch Shakshuka: Spicy Tomato & Avocado Delight

Allergens

Eggs (Egg allergy)

Ingredients

• 6 large eggs
• 1 medium ripe avocado
• 2 cups diced tomatoes
• 1 medium white onion, chopped
• 3 cloves garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the garlic and jalapeno, cooking for another 2 minutes.
3. Add the diced tomatoes, smoked paprika, ground cumin, salt, and pepper to taste. Bring to a simmer and cook for 10 minutes.
4. Carefully crack each egg into the sauce, spacing them evenly in the pan. Cook for about 5 7 minutes until the eggs are cooked to your desired preference.
5. Meanwhile, slice the avocado and set aside. Once the shakshuka is ready, top with the sliced avocado and fresh cilantro.
6. Serve immediately with lime wedges on the side.

Chef’s Insight

The key to this dish is finding the perfect balance of spices in the tomato sauce to create an irresistible combination with the creamy avocado.

Notes

Be sure to use ripe tomatoes for the best flavor in the sauce.