Delicious Low Carb Shakshuka with Eggs
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- 3 cloves garlic, pressed
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika powder
- 1 large can cooked, crushed tomatoes
- 1 hand full of fresh cilantro or parsley
- Salt and pepper
- 5 large eggs
Preparation
Preheat the oven to 180 degrees.
Warm the oil in an oven-safe skillet pan over medium heat. Add the onion, bell pepper, and salt.
Add the garlic, tomato paste, cumin and paprika. Cook, stirring constantly for a couple minutes.
Pour in the crushed tomatoes and stir. Let the mixture simmer for about 5 minutes.
Now crack the eggs open over the mixture and sprinkle a little salt and pepper over the eggs.
Carefully transfer the skillet to the oven and bake for 8 to 12 minutes until the eggs are done.
Take out of the oven and sprinkle with some fresh cilantro or parsley.
