Keto Chorizo Shakshuka
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Keto Chorizo Shakshuka
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This makes a total of 6 servings of Chorizo Shakshuka. Each serving comes out to be 504.17 Calories, 38.86g Fats, 6.98g Net Carbs, and 29.19g Protein.
*The saltiness of chorizo can vary. Start with ¼ teaspoon of salt and add additional to taste, if needed, after all the sauce ingredients are mixed.
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Ingredients
- 1 tablespoon coconut oil
- 1 pound chorizo ground
- ½ cup onion diced
- 1 medium red bell pepper diced
- 1 tablespoon garlic minced
- ½ tablespoon chili powder
- ½ tablespoon cumin ground
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 28 ounce diced tomatoes with juice, canned
- 6 large egg
- 2 ounces queso fresco crumbled
- ¼ cup cilantro roughly chopped
Instructions
- Melt the coconut oil in a large cast iron pan or skillet over medium heat. Add the chorizo and cook until crumbled, cooked through and browned, about 8 minutes. Remove the chorizo from the pan and set aside.
- Add the diced onion and bell pepper to the hot pan and sauté until the onions are translucent and starting to soften, about 5 minutes. Add the minced garlic and spices and cook for an additional 1 to 2 minutes, stirring to combine.
- Add back the cooked chorizo and diced tomatoes, with the juice. Bring the meat mixture to a simmer and let cook for 15 minutes or until the mixture is thick and the liquid is almost completely reduced.
- Make 6 wells in the pan with the back of spoon (5 around the edges and one in the middle).
- Crack one egg into each well.
- Cover and continue cooking until the egg whites are set and the yolks are cooked to the desired consistency. This should take about 6 minutes for a soft yolk and up to 10 minutes for a fully cooked yolk.
- Remove the lid and sprinkle with crumbled queso fresco and chopped cilantro. Serve.
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