Moroccan Keto Shakshuka with Herbed Almond Flour Flatbreads

Allergens

Eggs, Tree Nuts (Almond)

Ingredients

• 6 large eggs 2 cups marinara sauce (homemade or store
• bought, sugar
• free) 1 teaspoon paprika 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper Salt and black pepper to taste 1 cup almond flour 2 tablespoons coconut flour 1/2 teaspoon baking powder 1/2 teaspoon garlic powder 2 large eggs, beaten 3 tablespoons chopped fresh cilantro 3 tablespoons chopped fresh parsley 2 tablespoons olive oil

Instructions

1. Preheat oven to 375°F (190°C). In a large, oven safe skillet, combine marinara sauce, paprika, cumin, cayenne pepper, salt, and black pepper. Bring to a simmer over medium heat. Crack eggs into the sauce and gently mix to submerge yolks. Bake for 12 15 minutes or until eggs are set but still slightly runny. Remove from oven and set aside. In a medium bowl, whisk together almond flour, coconut flour, baking powder, garlic powder, salt, and pepper. Add beaten eggs, cilantro, and parsley. Mix well to combine. Divide dough into 6 portions, shaping each into a round flatbread. Heat olive oil in a non stick skillet over medium heat. Cook flatbreads for 2 3 minutes on each side or until golden brown and crispy.

Chef’s Insight

The combination of flavors and textures creates a delicious sensory experience for your taste buds.