Keto Pakistani Brunch: Delectable Spiced Vegetables & Shakshuka with Garlic Naan

Allergens

None

Ingredients

• 1. 2 cups cauliflower rice (prepared) 2. 1 medium zucchini, grated 3. 1 medium yellow squash, grated 4. 1 large red bell pepper, chopped 5. 1/2 cup tomato paste 6. 2 tbsp olive oil 7. 1 tsp cumin powder 8. 1/2 tsp coriander powder 9. 1/2 tsp turmeric powder 10. 1/4 tsp ground ginger 11. Salt, to taste 12. Garlic naan (keto
• friendly)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped red bell pepper and cook until slightly softened, about 3 minutes.
2. Stir in cumin powder, coriander powder, turmeric powder, ground ginger, and salt. Cook for another minute to release the fragrance of spices.
3. Add grated zucchini and yellow squash to the skillet, stirring well to combine with the spiced bell pepper mixture. Cook for 5 minutes or until vegetables are tender.
4. Stir in tomato paste and cook for another 2 minutes to allow flavors to meld together. Remove from heat.
5. In a separate pan, warm up keto friendly garlic naan.
6. To plate, place a generous portion of the spiced vegetables at the center of a plate, followed by a sunny side up shakshuka egg on top. Serve alongside the warmed naan bread.

Chef’s Insight

To enhance the aroma, add a pinch of freshly ground black pepper when cooking the spice mixture.

Notes

For a more authentic Pakistani flavor, use ghee instead of olive oil.