Mediterranean Keto Shakshuka with Avocado Mousse

Allergens

Eggs, Dairy (in avocado mousse)

Ingredients

• 4 large eggs
• 1 small zucchini, chopped
• 1 small yellow squash, chopped
• 2 cups spinach
• 1/2 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 avocado, pitted and peeled
• 1/4 cup almond milk
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (180°C). In a large oven safe pan, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant. Add zucchini, yellow squash, cherry tomatoes, and spinach to the pan. Cook for 5 minutes or until vegetables are tender. Season with salt and pepper. Create 4 small wells in the vegetable mixture, crack an egg into each well. Transfer pan to oven and bake for 10 12 minutes or until eggs are cooked to your preference. In a blender, combine avocado, almond milk, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste. Serve Shakshuka hot, topped with a generous dollop of avocado mousse. Enjoy!

Chef’s Insight

Use fresh, ripe ingredients for the best flavor and texture.

Notes

Adjust the number of eggs according to your appetite or preference.