Keto-Friendly Mexican Shakshuka Breakfast Skillet – Spicy Tomato Avocado Delight

Allergens

Eggs, Chorizo (contains pork)

Ingredients

• 4 large eggs
• 1 cup canned diced tomatoes
• 2 oz chorizo, casing removed and crumbled
• 1/2 avocado, sliced
• 1 small red onion, thinly sliced
• 1 jalapeño pepper, seeds removed and finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. a. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 3 4 minutes. b. Stir in the garlic and jalapeño pepper, cooking for an additional 1 minute. c. Add the diced tomatoes to the skillet and season with salt and black pepper. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld. d. Stir in the crumbled chorizo and let it cook for another 3 4 minutes, until heated through. e. Using a spoon, create four small wells in the tomato mixture. Carefully crack an egg into each well. Cover the skillet with a lid and reduce the heat to low. Cook for about 6 minutes, or until the eggs are set to your desired doneness. f. Remove the skillet from the heat and let it rest for 2 minutes before garnishing with avocado slices and cilantro leaves. g. Serve immediately with a side of warm tortillas or enjoy as is for a keto friendly meal.

Chef’s Insight

Experiment with different chilies to adjust the spice level to your preference.

Notes

Be cautious when cracking eggs directly into the skillet to avoid breaking the yolks.