“Exotic Keto Egyptian Breakfast: Aromatic Shakshuka with Almond Flour Flatbreads”

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 4 large eggs
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cans (15 oz each) diced tomatoes, drained
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• Salt and black pepper to taste
• 4 oz feta cheese, crumbled
• 3 cups almond flour
• 1 tbsp psyllium husk powder
• 1/2 cup melted butter

Instructions

1. Preheat your oven to 375°F (190°C). In a large pan, sauté onion and garlic until softened. Add drained tomatoes, cumin, paprika, cayenne pepper, salt, and black pepper. Simmer for about 10 minutes.
2. In a separate bowl, mix almond flour, psyllium husk powder, and melted butter to create a dough. Knead until smooth, then roll out thin flatbreads and bake for 8 10 minutes or until golden brown.
3. Crack eggs into the pan with the tomato sauce, evenly spaced. Place in the preheated oven and cook for about 15 minutes, or until the egg whites are set but the yolks remain runny.
4. Sprinkle feta cheese over the cooked shakshuka and serve with warm almond flour flatbreads.

Chef’s Insight

The key to perfect shakshuka is to let the tomatoes reduce until they develop a rich, thick sauce.

Notes

The almond flour flatbreads can be used as a base for other toppings or eaten with dips.