“Keto-Friendly Lebanese Brunch Delight: Spicy Shakshuka & Labneh Toast”

Allergens

None

Ingredients

• 4 large eggs 1 cup canned tomatoes 1 medium onion, chopped 2 cloves garlic, minced 1 tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon chili powder Salt and black pepper to taste 4 slices of keto bread, toasted 1 cup labneh cheese Fresh parsley leaves for garnish

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until softened and translucent, about 3 4 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the canned tomatoes, ground cumin, smoked paprika, chili powder, salt, and black pepper. Let it simmer for 10 12 minutes or until slightly reduced.
4. Create wells in the sauce using a spoon and crack an egg into each well. Cover and cook for 5 7 minutes or until the eggs are cooked to your preference.
5. Meanwhile, spread labneh cheese on each slice of keto bread.
6. Once the shakshuka is ready, carefully place one slice of toast with labneh on top of each egg well.
7. Garnish with fresh parsley leaves and serve immediately.

Chef’s Insight

This keto-friendly Lebanese brunch is not only visually stunning but packed with flavor that will transport you to the heart of Lebanon.

Notes

This recipe is perfect for a low-carb, high-fat keto brunch or breakfast.