Breakfast

Baked eggs shakshuka with feta

Name: Baked eggs shakshuka with feta
Total time: 30 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 4 Eggs; 8½ oz Canned diced tomatoes; 3½ oz Red bell pepper; 2 oz Feta; 1½ oz Onion; 2 tbsp Olive oil; Flat-leaf parsley, a few sprigs; Ground cumin, a teaspoon; Caraway seeds, half a teaspoon; Sea salt, to taste

Cumin and caraway go into the hot oil before the tomatoes do, which is what separates a shakshuka from eggs poached in pasta sauce.

8gnet carbs

31gfat

18gprotein

385kcal

Per serving30 minServes 2

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Ingredients

For the whole dish · serves 2

Eggs4
Canned diced tomatoes8½ oz
Red bell pepper3½ oz
Feta2 oz
Onion1½ oz
Olive oil2 tbsp
Flat-leaf parsleya few sprigs
Ground cumina teaspoon
Caraway seedshalf a teaspoon
Sea saltto taste

Method

6 steps · 30 minutes

Soften the onion and pepper in the oil slowly, a full 10 minutes. Rushed, they stay raw in the middle of a finished sauce.
Add the cumin and caraway to the hot oil for 30 seconds before the tomatoes go in. Spices bloom in fat and do nothing at all in liquid.
Simmer the tomatoes down until a spoon dragged across the pan leaves a channel that holds for a second.
Make two wells, crack an egg into each, and crumble the feta into the gaps between them.
Cover and cook on the lowest heat for 6 minutes. The lid sets the tops of the whites without overcooking the yolks from below.
Pull it off the heat while the yolks still move. They carry on cooking in the pan for a minute afterwards.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.