Keto Roasted Eggplant Shakshuka with Spicy Tomato Sauce

Low-Carb Shakshuka

Experience a vibrant twist on the classic Middle Eastern shakshuka with this low-carb version, perfect for those following a keto diet. This hearty and flavorful dish features roasted eggplant and a rich tomato sauce, topped with eggs and fresh basil. Even without the traditional feta cheese, it delivers a satisfying and savory meal.

Ingredients:

• 1 medium eggplant, sliced into 2 cm thick rounds
• 1/2 ripe tomato, chopped
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 2 red chili peppers, finely chopped
• 2 large eggs
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 tablespoon tomato paste
• 200 ml warm water
• 4 tablespoons olive oil or Barco oil for sautéing
• Fresh basil leaves, roughly chopped

Instructions:

1. Prepare the Eggplant:

   • Preheat your oven to 180°C (350°F).
   • Brush the eggplant slices with olive oil and place them on a baking sheet.
   • Roast in the oven for 25 minutes, or until the eggplant is tender and golden brown. Once done, remove from the oven and set aside.

2. Make the Tomato Sauce:

   • Heat the olive oil in a skillet over medium heat.
   • Add the minced garlic and chopped onion to the skillet and sauté until softened and translucent.
   • Stir in the chopped tomato and tomato paste, cooking until the tomato is fully softened and the paste is well incorporated.
   • Pour in the warm water and bring the mixture to a gentle boil. Allow it to simmer for a few minutes to let the flavors meld together.

3. Prepare the Eggplant Mixture:

   • Once the roasted eggplant has cooled slightly, mash it with a fork.
   • Add the cumin, salt, and chopped basil to the mashed eggplant and mix well.
   • Stir the eggplant mixture into the tomato sauce, combining thoroughly.

4. Cook the Eggs:

   • Lower the heat to medium-low. Create two small wells in the tomato and eggplant mixture.
   • Crack an egg into each well, being careful not to break the yolks.
   • Cover the skillet and cook for about 5 minutes, or until the eggs are just set and the whites are cooked but the yolks remain runny.

5. Finish and Serve:

   • Once the eggs are cooked to your liking, remove the skillet from heat.
   • Garnish with additional fresh basil leaves.
   • Serve immediately, ideally with some toasted low-carb bread for dipping.

Enjoy this delightful low-carb shakshuka as a satisfying breakfast, brunch, or even a light dinner. The combination of roasted eggplant and spicy tomato sauce creates a rich and flavorful dish that’s sure to please!