I love trying new dishes from different parts of the world. Keto Shakshuka is the perfect example!
Sure we’ve all had Italian, Greek, Indian etc but in my search for something different I came across Shakshuka and knew I had to make my own spin on it, a Keto Shakshuka.
My keto take on this Middle Eastern baked breakfast dish was to add some minced meat to make it very hearty, filling and go a lot further.
And of course give me an excuse to have eggs for dinner.
Who doesn’t love eggs for dinner?
Another great dish for leftovers for lunch the next day, you’ll have the whole office wondering what you are eating when they catch a smell.
Combining rich cooked tomatoes, baked eggplants and runny eggs, it’s all my favourite things in one big casserole.
Top with some crumbled feta to cut through the rich tomato base, and you will be in Keto Shakshuka heaven. Look at that golden feta, who can resist?
- 500 grams mince meat lamb is traditional, but you can use beef or pork
- 1 Eggplant/Aubergine
- 2 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves finely diced or crushed
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon chilli flakes or less if you don’t like it spicy!
- 1 400 gram tin of chopped tomatoes
- 1 tablespoon tomato paste
- 4 eggs
- 100 grams feta optional
- Preheat oven to 200C / 392F. Chop the eggplant into 1cm cubes, toss with 1 tablespoon of olive oil and put in a heavy based casserole dish. Put in the oven and bake for 30 minutes while you prepare the rest of the dish.
- In a large non stick frying pan, put 1 tablespoon of olive oil and saute the garlic and chopped onion for 3 – 4 minutes over medium heat.
- Add the mince meat and break up into small pieces with a wooden spoon. Once it is almost cooked through, move the mince to the sides of the pan making a small well in the centre. Add the spices (cumin, smoked paprika, cinnamon, chilli flakeinto the centre and let them cook off for about 30 – 60 seconds until fragrant, then stir the cooked spices through the meat, cooking for another 2 minutes.
- Add the canned tomatoes, tomato paste and ½ cup of water and stir to thoroughly combine. Taste and season with salt and pepper as required.
- Simmer for remaining 20 minutes while eggplant continues cooking.
- Remove eggplant from the oven and stir through the mince mixture. Create 4 wells in the mixture and crack an egg in each.
- If using the feta, crumble it around the eggs.
- Bake for a further 15 minutes until the egg whites are cooked, but the yolks are still a little wobbly.
- Serve with a side salad if your carbs for the day allow it, but you won’t need much more as this is very filling!