Keto Tex-Mex Brunch Skillet Feast: Spicy Shakshuka with Avocado Chimichurri

Allergens

None

Ingredients

• 4 large eggs
• 1 tablespoon olive oil
• 1 medium white onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 small zucchini, grated
• 1 small yellow squash, grated
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup chopped fresh cilantro
• 2 avocados, diced
• 1 lime, juiced
• 1/4 cup olive oil, divided
• 1 teaspoon red pepper flakes (optional)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent and fragrant.
2. Stir in the diced tomatoes, grated zucchini and squash, cumin, smoked paprika, salt, and pepper. Simmer for 5 minutes.
3. Make 4 small wells in the sauce, carefully crack an egg into each well. Cover and cook until eggs reach your desired consistency, approximately 8 10 minutes.
4. While the Shakshuka simmers, prepare the avocado chimichurri by combining the diced avocados, lime juice, half of the olive oil, salt, pepper, and red pepper flakes (if using). Mash until smooth.
5. Once the eggs are cooked, remove the skillet from heat and top each portion with a generous scoop of the avocado chimichurri.
6. Garnish with chopped fresh cilantro and serve immediately.

Chef’s Insight

The key to perfect eggs is to ensure they are cooked to your desired level of doneness while maintaining a creamy yolk consistency.

Notes

This recipe is perfect for a low-carb, Keto diet, making it a satisfying brunch option without the guilt.