Keto Spinach Shakshuka

Name: Keto Spinach Shakshuka
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoon olive oil; ½ medium onion; 2 teaspoon fresh garlic; 1 medium jalapeño pepper; 16 ounce frozen spinach; 1 teaspoon cumin; ¾ teaspoon ground coriander; 2 tablespoon harissa; salt and pepper to taste; ½ cup vegetable broth; 8 large eggs; ¼ cup fresh parsley; 1 teaspoon crushed red pepper flakes

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Total Time
45 mins
Servings
4 servings
Calories
318 kcal

Keto Spinach Shakshuka

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

3 tablespoon olive oil
½ medium onion minced
2 teaspoon fresh garlic minced
1 medium jalapeño pepper seeded + minced
16 ounce frozen spinach thawed
1 teaspoon cumin
¾ teaspoon ground coriander
2 tablespoon harissa
salt and pepper to taste
½ cup vegetable broth
8 large eggs
¼ cup fresh parsley chopped, for garnish
1 teaspoon crushed red pepper flakes for garnish

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Instructions

Measure out and prepare all the ingredients. Preheat oven to 350F.
In a skillet, add the olive oil to the skillet over medium heat. Saute the minced onion in until fragrant.
Add the thawed spinach into the skillet and let it cook until it's wilted.
Add the cumin, coriander, harissa, and salt and pepper. Stir together well and let cook for another 1-2 minutes.
Transfer the seasoned spinach mixture to a food processor. Pulse until coarse. Then, add the vegetable broth and pulse until smooth. Wipe out your skillet.
Drizzle oil in the bottom of the skillet or spray some cooking spray. Pour the smooth spinach mixture into the skillet. Using a spoon, press the back of the spoon into parts of the spinach mixture.
Gently crack the eggs into these parts of the mixture. Cook in the oven until the egg whites are set and the yolk is a little runny. This should take about 20-25 minutes.
Top with parsley and crushed red pepper flakes. Serve and enjoy!