Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, low carb veggie shakshuka. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Traditional shakshuka recipes usually contain more tomatoes and thus the carbs would be much higher - to keep the carbs low we're going to add less tomatoes and substitute with delicious low carb vegetables like zucchini! eggs; vegetable stock; feta cheese; spices: paprika powder, cumin powder, chili powder, salt, pepper & parlsey for garnishing This low-carb Shakshuka is my go-to at least twice a week! It's the kind of skillet meal you can make when you don't have time to cook or you're short on ingredients. You can use fresh, frozen or canned ingredients, just like we did in this Tuna Shakshuka where we used canned tuna and just a few pantry staples.
Low carb veggie Shakshuka is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Low carb veggie Shakshuka is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have low carb veggie shakshuka using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Low carb veggie Shakshuka:
- Prepare 200 g brinjal /eggplant/aubergine
- Make ready 4 large ripe tomato
- Take 250 g diced canned tomato
- Prepare To taste salt and pepper
- Take 4 large eggs
- Prepare 100 g diced onion
- Make ready 50 ml olive oil
- Take 100 g diced green pepper
Shakshuka is a recipe well-suited to any gluten-free, grain-free diet: For Keto, feel free to add more fat (like Kerrygold butter or ghee) to this dish, and eat it with a spoon! Additionally for Keto, to reduce carbs further in this recipe, start by sautéing a low-carb veggie: cabbage, extra bell peppers, mushrooms or zucchini. Traditional shakshuka has been enjoyed around the world for centuries, and it is a known staple in the Mediterranean regions. You'll get a filling meal with fewer carbohydrates and more servings of veggies.
Steps to make Low carb veggie Shakshuka:
- Dice the eggplant /aubergine
- Warm the oil on the pan and add onion, green pepper and aubergine. Fry until soft
- Add tomato, canned tomato, salt and pepper and cook covered for 5 minutes.
- Make little wells in the sauce and crack open eggs over the sauce and add to a preheated 180 degrees Celsius oven for 10-15 minutes
- Remove and serve
Recipes like Spanakopita Stuffed Peppers and Mushroom & Tofu Stir-Fry are tasty, satisfying and veggie packed. This dish comes to us from Tunisia and can be seen enjoyed all throughout the Middle East. It's essentially eggs poached in a sauce made of tomatoes and chili peppers. At first, you may be intimidated by how exotic it sounds, but it is actually a very approachable dish, based around sauce Although it's a high-carb vegetable by weight, the amount typically consumed in one sitting is very low due to its strong taste and aroma. This low-carb Southern spin on Shakshuka is flavorful and packed full of vegetable goodness and spicy heat.
So that is going to wrap this up for this special food low carb veggie shakshuka recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
