Heat the olive oil in a cast-iron pan over medium heat. Add the diced red onion and saute for 3-4 minutes or until softened and slightly translucent.
Stir in the diced red and green bell peppers, and cook for 3-4 minutes or until they soften.
Add the chopped tomatoes to the skillet. Season with salt and cumin. Cook the mixture for 5-7 minutes or until the sauce has thickened slightly.
Create three small wells in the tomato mixture using the back of a spoon. Carefully crack an egg into each well, ensuring that the yolks remain intact.
Put a lid on the skillet and let it cook for about 5-8 minutes, or until the egg whites are done but the yolks are still soft. If you like your yolks more solid, add an extra minute or two to the cooking time.
Remove the skillet from the heat and sprinkle the finely chopped parsley over the top.
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Nutrition
Nutrition Facts
Keto Shakshuka
Amount Per Serving
Calories 191Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 164mg55%
Sodium 239mg10%
Potassium 431mg12%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 6g7%
Protein 7g14%
Vitamin A 1244IU25%
Vitamin C 58mg70%
Calcium 78mg8%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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