Keto Shakshuka with Feta and Avocado

Ingredients

• 2 tablespoons Olive Oil
• 1/2 medium Onion
• 1/2 medium Bell Pepper
• 2 cloves Garlic
• 1 can (14 oz) Crushed Tomatoes
• 2 tablespoons Tomato Paste
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1/4 teaspoon Chili Flakes
• 4 large Eggs
• about 57 g Feta Cheese
• 1/2 medium Avocado

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of Olive Oil in a large 25.4-30.48 cm skillet over medium heat, which is about 163°C.
2. 2Add the 1/2 medium Onion and 1/2 medium Bell Pepper, cut into 1.27 cm pieces, to the hot skillet. Cook, stirring often, until they are soft and slightly see-through, about 5 to 7 minutes.
3. 3Add the 2 cloves of Garlic, minced, to the skillet and cook for 1 minute more, until you can smell its fragrance. Be careful not to let it burn.
4. 4Pour in the 1 can (about 400 g) of Crushed Tomatoes and stir in the 2 tablespoons of Tomato Paste, 1 teaspoon of Cumin, 1 teaspoon of Paprika, and 1/4 teaspoon of Chili Flakes. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, about 150°C. Let it cook uncovered for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Using the back of a spoon, carefully make four separate hollows, or wells, in the tomato sauce. These wells should be spaced apart from each other.
6. 6Gently crack 1 large Egg into each of the four wells you made in the sauce. Try not to break the yolks.
7. 7Cover the skillet with a lid and continue to cook on medium-low heat, about 150°C, for 5 to 7 minutes. The eggs are ready when the whites are fully set and opaque, but the yolks are still a little runny. If you prefer firmer yolks, cook for a minute or two longer.
8. 8Remove the skillet from the heat. Sprinkle the about 57 g of Feta Cheese evenly over the top of the shakshuka. Arrange the slices from the 1/2 medium Avocado around the dish or on top.
9. 9Serve the Keto Shakshuka immediately, directly from the skillet.

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