Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
mexican style shakshuka

Mexican Style Shakshuka: Keto Friendly, Paleo & Whole30 Option

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jen Lopez
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 1x
  • Category: Breakfast
  • Cuisine: Mexican

Ingredients

Scale
  • 6 eggs
  • 1 medium green pepper
  • 1 medium red pepper
  • 1/2 cup chopped white onion
  • 28 oz crushed tomatoes (I used Cento)
  • 4 oz can diced green chilis
  • 2 Tbs avocado oil
  • 1 tsp minced garlic
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • optional garnish: cilantro, jalapeño, avocado, sliced black olives and feta (omit for paleo & Whole30)
  • salt & pepper to taste

Instructions

  1. Pre-heat oven to 375 degrees
  2. Heat avocado oil in a large skillet and once hot, add in diced bell pepper
  3. Sauté for about 5 minutes then add onion, garlic and seasonings and cook for about 3 more minutes
  4. Once the veggies are tender, add in crushed tomatoes and bring to a simmer
  5. Simmer on low heat for 5-7 minutes
  6. Create 6 small indents in the tomato sauce with a spoon and crack in the eggs into each space
  7. Bake in the oven for about 10 minutes or until egg whites are set
  8. Top with garnish and enjoy!