Keto Breakfast: Turkish Shakshuka

by jenna - May 06, 2017

Rich, smoky tomatoes with baked eggs, vegetables, feta and chilli

I've wanted a heavy, iron frying pan like this for ages - prompted after I first had baked eggs in Spain at Federal cafe [click here to go to the review] so when my brother moved house and told me I could have theirs, I was over the moon. Within 2 days of having it, I quickly made my dreams a reality and made a shakshuka.

This recipe is more than beautiful, it has a million other benefits. Firstly, you save on washing up as well because it's all in one pot! Secondly, ingredients are straight forward and easy to find. Thirdly the vitamin C in the tomatoes, garlic and any greens you throw in help you absorb the iron from the eggs. Fourthly, it's delicious. Is fourthly a word? Anyway, I need not go on. Just give it a go...

There are plenty of traditional recipes out there in it's true Turkish form. Here's my take, as always, measurements are haphazard and ingredients are whatever you have/want to throw in... any veg works really.

Ingredients

One tin of tomatoes

Couple of cloves of garlic

Half an onion

Big handful of feta

Paprika

A fresh chilli

4 eggs for two people, 2 eggs for one

Whatever veg you want to throw in. I used broccoli and peppers

Basil or coriander to finish

How To Make

Pre-heat your oven to 160 degrees C.

So heat your pan on a low temperature and fry the onion and garlic.

Add the tomatoes and simmer for a bit.

Add half of the feta, crumbled and the veg.

When it has thickened slightly, add the chilli and paprika and then form some wells for your eggs.

Break your eggs into the wells and then carefully move the whole pan into the oven.

Bake for around 15 minutes.

Remove from the oven and then finish with the remaining feta and a sprinkling of herbs, or rocket, or extra chilli or fresh onion. Whatever you feel like.