Читать книгу Keto Meal Prep by FlavCity - Bobby Parrish - Страница 19

Prep Time: 10 minutes • Cooking Time: 25 minutes • Makes: 2 meals

Shakshuka

with Feta and Mint

I started noticing many restaurants serving shakshuka and said to myself, “Hey, I can make that at home for much cheaper and way better.” Turns out I was right! It’s a North African one-pan tomato and egg dish that is perfect for a lazy Sunday morning. You can’t mess it up.

Tip

When a recipe calls for canned tomatoes, make sure to only buy Italian San Marzano canned tomatoes. They are grown in the rich volcanic ash from Mount Vesuvius and have the best flavor.

To watch a similar video tutorial for this recipe, search “FlavCity shakshuka” on YouTube.

Ingredients:

-1 green bell pepper, sliced

-½ cup red onions, diced

-4 cloves garlic, minced

-¼ cup roasted assorted bell peppers

-1 teaspoon smoked paprika

-1 teaspoon cumin

-½ teaspoon cayenne pepper

-20 ounces of canned tomatoes, chopped

-4 eggs

-¼ cup feta cheese, crumbled

-Fresh mint, minced

-Parsley, minced

-Kosher salt and fresh pepper

-Olive oil

Preheat a twelve-inch skillet over medium heat along with 1 tablespoon of oil. Add the green peppers, onions, ¼ teaspoon salt, and a few cracks of pepper. Cook for 12 minutes or until the veggies are soft, stirring often. Add the garlic and cook for 3 minutes. Add the roasted peppers, paprika, cumin, and cayenne pepper and cook for 1 minute. Add the chopped canned tomatoes with juice along with ½ teaspoon of salt and a few cracks of pepper. Bring to a simmer and cook until the tomatoes have reduced and the sauce is somewhat thick, about 15–20 minutes. Turn the heat to medium-low. Then use a spoon to make indentations for the eggs, and crack the eggs directly into the spots. Season the tops of the eggs with a pinch of salt and pepper, cover with a lid or sheet pan, and cook for 7–10 minutes or until the egg whites are set.

Remove from the heat, garnish with the feta cheese and herbs, and enjoy! You can use the keto pita bread recipe to dip into the tomato sauce. You can even char the pita bread in a hot grill pan to make it crusty.

Storage and reheating: You can store the shakshuka in the fridge for three days and reheat in the oven.