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:
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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.
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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.
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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.
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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.
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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!
