Let’s create a keto-friendly version of a classic Libyan dish: Keto Libyan Shakshuka

Ingredients

– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt and pepper to taste
– 4-6 large eggs
– Chopped fresh parsley or cilantro for garnish

Instructions

1. Heat olive oil in a large skillet or frying pan over medium heat. Add the finely chopped onion and diced bell pepper. Cook until softened, about 5-7 minutes.

2. Add the minced garlic to the skillet and cook for another minute until fragrant.

3. Pour in the diced tomatoes, along with their juices, into the skillet. Stir to combine.

4. Add the ground cumin, smoked paprika, ground coriander, cayenne pepper, salt, and pepper to the skillet. Stir well to incorporate the spices into the tomato mixture.

5. Let the tomato mixture simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly.

6. Using a spoon, create small wells in the tomato mixture for the eggs.

7. Crack each egg into a separate well in the tomato mixture.

8. Cover the skillet with a lid and let the eggs cook in the tomato mixture for about 5-7 minutes, or until the egg whites are set but the yolks are still runny (cook longer if you prefer firmer yolks).

9. Once the eggs are cooked to your liking, remove the skillet from heat.

10. Garnish the Keto Libyan Shakshuka with chopped fresh parsley or cilantro.

11. Serve the Shakshuka hot, straight from the skillet, with crusty keto-friendly bread or low-carb pita bread on the side, if desired.

Enjoy the rich and flavorful Keto Libyan Shakshuka, perfect for breakfast, brunch, or dinner!