Keto Nigerian Brunch: Spicy Shakshuka with Suya-Spiced Avocado Toast

Allergens

Eggs, Avocado

Ingredients

• 2 ripe avocados
• 1 tbsp suya spice blend (see note)
• 4 large eggs
• 1 can (14 oz) diced tomatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. In a small bowl, mix the suya spice blend with a fork until evenly distributed. Set aside.
2. Cut the avocados in half and remove the pits. Score each half with a knife and gently spread the avocado flesh to create an indentation for the egg. Sprinkle the suya spice mixture over the exposed avocado surfaces, pressing lightly to adhere.
3. Heat 1 tbsp of olive oil in a non stick skillet over medium heat. Add the onion and garlic, cooking until translucent, about 2 minutes.
4. Stir in the diced tomatoes, red and green bell peppers, and remaining olive oil. Season with salt and pepper, and let simmer for 5 minutes to develop flavors.
5. Crack an egg into each avocado half, then gently place each avocado half, spice side down, into the skillet with the shakshuka mixture. Cook for 3 4 minutes or until the egg whites are set but yolks remain runny.
6. Carefully transfer each avocado half to a serving plate and garnish with fresh cilantro. Serve immediately.

Chef’s Insight

The balance of flavors in this dish, from the spicy shakshuka to the creamy avocado, creates a rich mouthfeel that will have you coming back for more.

Notes

Suya spice blend can be found in many international food stores or online. If unavailable, you can create your own by mixing ground ginger, garlic, onion, salt, and a blend of peanuts and sesame seeds.