“Keto-Friendly Pakistani Brunch Delight: Spicy Shakshuka With Almond Flour Paratha”

Allergens

Eggs, Dairy, Almonds, Gluten-Free (wheat)

Ingredients

• 4 large tomatoes
• 2 bell peppers
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp cumin seeds, toasted and ground
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp coriander powder
• 1/4 tsp cayenne pepper
• Salt, to taste
• 6 large eggs
• 1/4 cup heavy cream
• 2 cups almond flour
• 1/4 cup coconut oil
• 3 tbsp butter
• Fresh cilantro, for garnish

Instructions

1. a. Begin by making the paratha dough: In a large bowl, mix together almond flour, salt, and water until a smooth dough forms. Knead for about 5 minutes, then cover and let rest for 30 minutes. b. Divide the dough into equal portions and roll out each portion into a thin, round paratha. Cook on a hot griddle or tawa over medium heat until golden brown and crispy, flipping occasionally. Set aside. c. In a large skillet, heat 2 tbsp of coconut oil over medium heat. Add diced onions and cook until softened and translucent. d. Add minced garlic and grated ginger, sautéing for 1 2 minutes until fragrant. e. Stir in cumin seeds, paprika, turmeric, coriander powder, cayenne pepper, and salt to taste. Cook for 1 minute to release the flavors. f. Add chopped tomatoes and bell peppers, cooking down until they are softened and broken down. g. In a separate bowl, whisk together eggs, heavy cream, and salt. Pour over the cooked vegetables in the skillet, stirring gently to combine. h. Cook the shakshuka mixture on low heat for 3 4 minutes until eggs are set. i. Melt butter in another pan and cook the almond flour parathas until golden brown. j. To plate, place a paratha on each plate, top with a generous serving of shakshuka, and garnish with fresh cilantro.

Chef’s Insight

Balance flavors and textures by incorporating different spices and adding cream to the eggs for a richer taste.

Notes

For a spicier dish, add more cayenne pepper or even some chili flakes to the shakshuka mixture.