Keyword: eggs, LCHF of the peoples of the world, shakshuka
Servings: 2servings
Carbohydrates: 6g
Ingredients
3tbspolive oil
3garlic cloves
1shallot
½tspsalt(himalayan or marine)
1tbsptomato paste(or homemade tomato sauce)
300gtomatoes
2tspcumin
1tspsmoked paprika
200gspinach(fresh)
1tspchili flakes
4eggs
Instructions
Prepare the ingredients. Peel the garlic and onion and finely chop them with a knife. Scald the tomatoes in boiling water, remove the skin and also cut them.
Pour olive oil into a pan with a thick bottom. As soon as it's hot, throw in the garlic, turn down the heat, and add the onions. Fry them until lightly golden.
Add the tomatoes, tomato paste, and salt. Braise over medium heat until the tomatoes are softened. If the mass is too thick, add a couple of spoons of water. Add cumin and paprika. Braise for a couple of minutes to break up the spices.
Add spinach, a few at a time. Stir vigorously. Cover and let it sit for a few minutes to allow the spinach to drain.
Make 4 wells in the mass and beat the eggs. Sprinkle in the chili flakes. Cover the pan with a lid and continue to cook for another 4 minutes. The whites should set, and the yolks should remain liquid. You can sprinkle your favorite herbs on the eggs. Bon appetit!