Egyptian Breakfast Keto Omelette: Spicy Shakshuka with Almond Flour Pita

Allergens

Eggs, Dairy (optional feta cheese)

Ingredients

• 4 large eggs
• 1/2 cup tomato sauce
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 cup fresh spinach, chopped
• 3 tablespoons almond flour
• 1 tablespoon olive oil
• Optional: Feta cheese for serving

Instructions

1. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until fragrant and translucent.
2. Stir in diced bell peppers, cumin, paprika, smoked paprika, salt, black pepper, and cayenne pepper. Cook for 3 4 minutes, or until vegetables are tender.
3. Pour in tomato sauce and stir well to combine. Allow the mixture to simmer on low heat for about 5 minutes, or until slightly thickened.
4. Fold in chopped spinach, allowing it to wilt slightly. e) In a separate bowl, whisk together eggs with a pinch of salt and pepper. Pour the egg mixture into the skillet, stirring gently to combine with the vegetable sauce. Cook for 3 4 minutes until the edges begin to set. f) Sprinkle almond flour over the top of the shakshuka, covering it evenly. Allow to cook for another 2 3 minutes, or until the top layer of the omelette is set and the bottom is golden brown. g) Gently slide the shakshuka onto a serving plate and cut into two equal portions. Serve hot with almond flour pita on the side.

Chef’s Insight

To achieve the perfect texture for the almond flour pita, use a mixture of fine almond flour and coarse almond meal.

Notes

For an added protein boost, consider serving with a side of avocado or sausage.