Keto Shakshuka (Eggs in Spicy Tomato Sauce)

Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté until softened (5 minutes).

For this step: 2 tbsp olive oil, 1 medium onion (diced), 1 red bell pepper (sliced)

Stir in garlic, cumin, paprika, and chili flakes; cook until fragrant (1 minute).

For this step: 3 cloves garlic (minced), 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp chili flakes (or more to taste)

Add crushed tomatoes, season with salt and pepper, and simmer for 10–12 minutes until thickened.

For this step: 1 can 14 oz crushed tomatoes, Salt & pepper (to taste)

Make small wells in the sauce and crack eggs directly into them.

For this step: 4-6 large eggs

Cover and cook until egg whites are set but yolks remain runny (5–7 minutes).

For this step: 4-6 large eggs

Sprinkle with feta and garnish with parsley or cilantro.

For this step: 1/4 cup crumbled feta cheese (optional), Fresh parsley or cilantro (for garnish)

Serve hot, straight from the skillet.