“Keto-Friendly Lebanese Brunch Delight: Shakshuka & Kefalotyri Cheesy Eggs”

Allergens

Eggs, Dairy (Kefalotyri cheese)

Ingredients

• 4 large eggs
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) crushed tomatoes
• 2 tsp paprika
• 1 tsp cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• 1 cup crumbled Kefalotyri cheese
• Fresh parsley, chopped, for garnish

Instructions

1. Sauté onion, garlic, and bell pepper in a large skillet over medium heat until softened. Add crushed tomatoes, paprika, cumin, coriander, cayenne pepper (if using), salt, and black pepper to the skillet. Stir well and simmer for 5 minutes. Make small indentations in the tomato sauce for each egg. Crack an egg into a small bowl, then carefully slide it into each indentation in the sauce. Sprinkle Kefalotyri cheese evenly over the eggs and sauce. Cover the skillet and cook on low heat for 8 10 minutes or until the eggs are cooked to your desired level of doneness. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The combination of spices and cheese adds depth to this dish, making it suitable for various diets while still being rich in flavor.

Notes

This recipe is high in healthy fats and protein, making it suitable for keto and low-carb diets.