Keto Indonesian Breakfast: Spicy Shakshuka with Coconut-Almond Pancakes

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large eggs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup canned crushed tomatoes
• 1/2 teaspoon ground paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup coconut flour
• 1/4 cup almond flour
• 2 large eggs, for pancakes
• 3/4 cup unsweetened almond milk
• 1 tablespoon melted butter
• 1 tablespoon olive oil
• Fresh cilantro leaves, for garnish

Instructions

1. a. In a non stick pan, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant and translucent. b. Add crushed tomatoes, paprika, cumin, coriander, turmeric, salt, and black pepper. Stir well and let it simmer for 10 minutes to develop flavors. c. Make a well in the middle of the sauce and crack the eggs into it. Lower the heat and cover the pan, allowing the eggs to poach within the flavorful tomato sauce. Cook until the whites are set but yolks remain runny, about 5 7 minutes. d. Meanwhile, prepare the pancakes by whisking together coconut flour, almond flour, eggs, and almond milk. Stir in the melted butter. Heat a non stick pan over medium heat, pour or scoop the batter to form small pancakes, and cook until golden brown on both sides. e. To plate, place two pancakes on a plate, then spoon the shakshuka mixture on top, ensuring each serving has one poached egg. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

The combination of spicy shakshuka and coconut-almond pancakes is a delightful blend of flavors that will satisfy your taste buds while adhering to a keto diet.

Notes

Be sure to use gluten-free flours to ensure a keto-friendly meal. - Adjust the spices according to your preferred heat level.