two ingredients keto pancakes

Another Summer comfort food recipe. Scotland is not the hottest place in the world and to be honest I don’t feel like there’s a place for typical Summer staples – all the meals and drinks that supposed to cool you down a bit and soothe the warmed by the sun body and mind. I would say that the theme here is: “if not the wind, it would be actually quite warm”. But maybe it’s just my perception of the Scottish weather and natives might feel a bit different about it. Anyway, I don’t feel I need to be cool down more than I already am. That’s why I will provide you today with a mix of hot pancakes with Summer fruits.

I had a pack of curd cheese in my fridge that was getting close to its end date, that I bought God knows why, so one afternoon I decided to try and make pancakes with them. I’ve seen pancakes made with eggs and cream cheese, so I was curious if it will work with curd cheese, that obviously has completely different texture and taste. To be honest I wasn’t really sure what I was doing, it was kind of experiment.

The outcome wasn’t bad at all, it was a little tricky to fry them, as they are quite gentle and bigger ones wasn’t that easy to flip. But when I lowered the heat and let them fry a bit longer it wasn’t so bad. They have a bit peculiar taste and squeaky texture, but with some sort of “sweet” addition of fruits or keto friendly chocolate sauce they are perfect.

I had only strawberries and frozen cherries, but if I would have some honey or maple syrup I would definitely brake the keto rule and drizzle them with some golden sweetness.

To make these pancakes you will need only two ingredients: eggs and curd cheese. Optionally, you can add some sugar replacement to the mix (xylitol, monk fruit sweetener, stevia) but if you decide to put some fruits or sauce on top it’s not necessary. You can use bits of fruits or smash strawberries or raspberries with a fork (or blender) to make some sort of fruit sauce and generously drizzle all over.

Non-stick frying pan will be also very useful as pancakes are quite gentle and might be little tricky to flip if you don’t have enough patience. But it will be a great option for you if you’re on gluten free diet and you can’t eat traditional flour made pancakes. Also all of you who’s on ketogenic diet and crave for pancakes will make a good use out of this recipe.

I think it would also go great in savoury meals with meaty sauces for example. But for the Summer take advantage of fresh fruits that are low in carbs like: strawberries, blueberries, raspberries or blackberries.


two ingredients keto pancakes


INGREDIENTS for about 8 pancakes:

  • 450 g full fat curd cheese
  • 3 eggs
  • optionally: some sort of sweetener – xlylitol for example
  • some clarified butter or coconut oil for frying
  • additionaly: strawberries, cherries or any other fruits or for non keto options – honey, maple syrup, chocolate sauce

DIRECTIONS

Preparation is extremely simple: whisk the eggs until fluffy. I used blender. Add crumbled curd cheese and blend utlil you get quite thick, fluffy consistency. If you want you can also add a teaspoon or two of xylitol or other sweetener. Pancakes have quite neutral taste on its own.

Heat the non stick frying pan, add some clarified butter (won’t burn while frying) or coconut oil. Pour couple pancakes, trying to keep them quite small – they will be easier to flip. Fry on both sides on medium to small heat until golden. Flip gently. Remember pancakes don’t contain any flour so there’s not a lot of density. They might be more prone to break if you won’t be gentle enough or you try to flip them too early.

Decorate with bits of strawberries or other fruits or fruit sauce, drizzle with honey or maple syrup if you don’t mind some sugar. Anyway some kind of “sweet” addition would be needed, as pancakes itself have quite neutral taste, but they are very fulfilling comparing to regular flour made pancakes. They taste the best freshly made and hot.

Enjoy!

green peas, bacon and cheese fritatta

As I start my days quite early right now, I no longer have time for proper breakfast. So weekend is the time for me to have nice, decent and more time consuming breakfast. Today I would like you to have a look at this colourful, delicious fritatta. Usually this way of preparing eggs is not my favourite – I prefer fried or scrambled eggs with lots of fresh salad on a side, but this fritatta really surprised me. I only regret that I didn’t add more green peas (I love green peas by the way) because they added lots of freshness to this meal. Addition of feta cheese was also a good idea – it gives a mediterranean vibe and lots of lightness, a contrary to bacon and cheddar. In general great option for a hearty breakfast or lunch. Perfect as a low carb meal, even though green peas are not a ketogenic vegetable – you still keep your carbs low, obviously if you won’t have a slice of bread or toast with it. And it’s absolutely not needed here. If you place your fritatta on a bunch of fresh rocket leaves and garnish with fresh chopped herbs, you’ll get a delicious Summer dinner.

To make this fritatta it’s good to have a non stick pan, with quite thick bottom, so you won’t burn the eggs easily, covering the pan with lid will help to melt the cheese faster, without burning the bottom of the fritatta.

Choose delicious, juicy and sweet cherry tomatoes, preferably from your local supplier. If you choose tomatoes that had to travel thousands miles to finish on your plate, you can be sure that they didn’t managed to ripe on the bush, but during the long journey. So they didn’t managed to develop all the nutritional components as they should. In the ideal world we would have tomatoes that grow happily in the sun, not in the greenhouse. Hydroponic cultivation is gaining more and more popularity. In a small area, in a controlled atmosphere and irrigated with a mixture of chemicals, they grow huge bushes. That’s why in stores tomatoes are cheap even in winter. One bush, grown in this way, can bear up to 25 kilos of fruit. This kind of tomatoes don’t see any sun and most of them don’t even grow in the soil. Why don’t they smell and don’t taste like tomatoes? – that is why.

If we think that we eat healthy because we eat vegetables, we can often be very wrong. If the only source of our vegetables will be those from the supermarket packed in plastic, imported from distant countries, we can almost be sure that their nutritional values will be very poor. If you look for fruit and vegetables from a local grower, you can be more sure that what you get your body will have more value. Such vegetables will sometimes be more expensive than in the supermarket, less diverse, but isn’t it better to eat something that has some value and will nourish our body than something that will give us only a illusory sense of health and, as a result, malnutrition and disease?

There’s one more thing about small local growers – they usually grow their crops not for lust of earning as much money as possible. Lots of them are truly passionate about what they grow, they are often small family run buisnesses so they also eat what they grow. And if they are honest they will be happy to answer all your questions and tell you how their veggies and fruits are grown. Like Mhairi that I spoke with some time ago – you can read our conversation here.


green peas, bacon and cheese fritatta


INGREDIENTS:

  • 3 large eggs
  • couple slices smoked streaky bacon
  • 1 brown onion
  • slice of butter
  • 2 handfuls of green peas (I had frozen peas)
  • handful of grated mature cheddar cheese
  • handful of crumbled feta cheese
  • couple cherry tomatoes
  • natural rock salt and black coarse pepper to taste
  • dried or fresh parsley for garnish

DIRECTIONS

Chop onion and bacon. On a large pan melt slice of butter and add bacon. Fry until golden, add onion and sprinkle with a little bit of salt and black pepper. Fry for about 5 minutes. Add green peas and lower the heat. Fry for another 2 minutes stirring from time to time. Whisk 3 eggs, pour all over the pan.

Sprinkle with grated cheddar and crumbled feta, add cherry tomatoes. Cover the pan with lid and fry on a very low heat until cheese will be melted. Garnish with dried or fresh chopped parsley and serve.

Enjoy!

Turkish style poached eggs

I’m always in a look for breakfast ideas. This one is little bit more fancy than ordinary fried egg, and requires some more effort and experience but is actually easier than you think. To make poached eggs you need some technique, but definitely it can be done by someone who has only basic cooking skills.

If you follow the steps, you might not make a perfectly round poached egg, but delicious egg with set egg white and runny yolk. If you’re not a fan of runny egg yolk (uhh for me it’s the best from the egg) simply cook it a little bit longer. All you need is not too big, quite shallow pot, some white vinegar and eggs. Also small cup or little dish will be very helpful. Simply boil the water adding a tablespoon or so of vinegar. Crack the egg to a small cup – this will help you to avoid contaminating the egg with a piece of shell or braking the egg yolk. Slightly lower the heat, make a whirl in the water using a spoon, and gently slip the egg to the middle of the whirl. Give it 2-3 minutes to cook et voilà ! Take it out with a slotted spoon to get rid of the excess water, and your poached egg is ready. You can put more than one egg at a time and skip making whirl, however your eggs wont get this more rounded shape. If you don’t mind just go ahead.

I’m sure that after several times you will become poached egg expert. They are actually quite fun to make, even though they seem to be complicated at first. You can easily use them as addition to your salad, with morning toasts instead of fried eggs or on top of fried veggies.

In this recipe poached eggs are served on warmed up Greek yoghurt with butter, olive oil and some spices. I wouldn’t be myself if I didn’t add some greens and tomatoes, but feel free to add whatever you like.

Turkish style poached eggs

INGREDIENTS:

  • 2 eggs
  • couple spoons of natural Greek yoghurt
  • about 1 tbsp white vinegar
  • 1 tbsp olive oil
  • 1 tsp butter
  • pinch of garlic granules (or fresh garlic)
  • chilli flakes or cayenne pepper or smoked paprika
  • pinch of salt

DIRECTIONS

Mix Greek yoghurt with garlic granules or fresh garlic finely chopped. If you don’t like garlicky after-taste, just skip this step. Place the bowl with yoghurt over a pot of boiling water and heat it up for a while. Only t to warm up the yoghurt.
During this time, melt the butter in the pan. When it starts to burn slightly, add smoked paprika and cayenne pepper or chilli flakes and a tablespoon of olive oil. Stir and take the pan off the heat.
Heat up a small pan with water. Add a tablespoon of vinegar to the boiling water and reduce the heat. Vinegar will set the egg whites faster ant it will help to keep nice shape. You won’t feel the taste of vinegar after cooking, so no need to worry about that. Crack the eggs into cup one at a time. Make a whirl in the water (this will make the egg whites wrap around themselves and make a nice shape) with a spoon and gently slip the egg into the water. Cook for 2-3 minutes. Take out with a slotted spoon and drain excess water. Do the same with the second egg. Put the warm yoghurt and poached eggs into a plate or bowl, pour the butter mixed with olive oil and spices. Sprinkle with some salt and garnish with some greens and cherry tomatoes and enjoy 🙂

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tuna stuffed baby peppers (ketofriendly)

I keep on looking for different ways to skip the bread and find other foods I can use instead for the things like this tuna spread. Obviously if you eat bread it will be a great idea to spread this tuna on top of freshly baked bun or a toast. But if you like me, and try to avoid eating bread to the minimum you can definitely try this recipe. Baby peppers are great swap for slice of bread. Simply stuff them with creamy tuna mixed with some onion, hard boiled egg, mayo and some spices and you have delicious crunchy “sandwiches” 😉

This stuffed peppers are also perfect healthy party snack, if you make a finger food party and you don’t mind a bit o fish. And who doesn’t like creamy tuna?

Addition of onion, mustard and chilli flakes makes it quite spicy and less insipid. And preparation is easy as ABC, there’s not much to say about it – you simply combine all ingredients and stuff the peppers. Couple minutes of work and you get colourful and crunchy breakfast or snack – much better than boring blob of tuna 😉

tuna stuffed baby peppers

INGREDIENTS:

  • colourful baby peppers
  • can of tuna in spring water
  • 1 small brown or red onion
  • 1 hard boiled egg
  • pinch of chilli flakes
  • mayonnaise
  • 1 tsp of your favourite mustard

DIRECTIONS

Drain tuna from the spring water, add finely chopped onion and hard boiled egg. Season with chilli flakes, teaspoon of your favourite mustard and add mayonnaise – just enough to make it creamy.

Wash your peppers, cut them in half and remove the seeds. Stuff each half with tuna filling, sprinkle with some more chilli flakes and serve.

spinach & cream cheese omelette (#ketofriendly)

I try to be more mindful about my eating choices, and I guess for me it starts with a breakfast. If I won’t have a decent, satisfying breakfast, I become so hungry by lunchtime, that I start eating whatever comes to my mind. It’s like you’re going to the shop when you’re hungry. You feel like you want to eat everything and you end up buying more stuff that you actually need.

I remember years ago I never had breakfast in the morning. I tended to eat something quickly at work around 10-11am, like sandwich or two, and by the time I got home after work, I was so hungry that it was making me dizzy. Now I know that if I won’t have a breakfast that keeps me going for couple hours without thinking about food, I will also make more reasonable choices about the rest of my meals. It might not work for you, some people can have their first meal later during the day. Maybe it’s because my body and mind is the most active in the morning, so I need lots of energy when I start my day.

I encourage you to observe your body and your thoughts about food, if you find hard to keep up with your meal routine, or you feel like you’re hungry all day round and you catch yourself thinking about food constantly. Maybe breakfast is not your thing, but you need a decent dinner or supper? Forcing yourself to fit a certain eating schedule which is not compatible with what your body needs can be really frustrating and make lots of harm. Observing yourself and paying attention to your thoughts about food and how your body acts and reacts after certain meals or foods, takes more time and care, but can bring you great results. If you obviously are willing to change your bad habits 😉

So last couple weeks I’m trying to have a good, hearty breakfast, so I won’t go crazy later on the day 🙂 And I have no idea why I didn’t came up with this breakfast idea. This creamy spinach omelette is amazing! As per usual the best ideas comes when you have an empty fridge with some leftovers only. I had a handful of fresh spinach, that that past its best look and half empty packet of cream cheese – that’s a pretty good start of a delicious breakfast. I wouldn’t be myself without adding garlic to it (that’s the only good thing about wearing a mask at work – you can have garlic for your breakfast;))

If I would make this omelette for my partner I would add tiny bit of goat’s milk camembert, but as I can’t stand the smell I skipped goat cheese and you can do as well. It’s delicious anyway.

Obviously this omelette will work great as breakfast, lunch or dinner if you need something heavier in the evening. It’s keto friendly and gluten free. I decided to add little bit of double cream to eggs to make the taste less eggy and more pancake-ish. Perfect if you’re on low carb, high fat diet.

spinach & cream cheese omelette

INGREDIENTS:

  • 2 medium eggs
  • about 2-3 tsp double cream
  • pinch of salt
  • handful of spinach
  • 1-2 tbsp of cream cheese
  • tiny garlic clove or pinch of garlic granules
  • pinch of freshly ground black pepper
  • 1 tsp butter
  • optionally: goat’s milk camembert for extra cheese taste

DIRECTIONS:

Melt some butter on the pan and add spinach, sprinkle with tiny bit of salt and pepper and when it becomes soft remove it from the pan and place in a bowl. Add some garlic, cream cheese and give it a good stir so all ingredients combines.

Heat the pan again, whisk the eggs with a pinch of salt and 2-3 tsp of double cream. Pour the eggs on the pan, lower the heat and let it set slightly (cover the pan with a lid it will speed up the process). Then place creamy spinach on one half of the omelette, if you fancy enough put couple slices of goat’s milk camembert and fold the other half with spatula. Cover with lid again and give it another minute or so.

Garnish with some spring onions, add some salad on the side and enjoy.

poached eggs with mustard sauce on a spinach salad

That’s more like a weekend breakfast, when you’ve got more time to play with eggs, especially if you’re like me and don’t have a lot of experience with poaching eggs. I like poached egg especially when someone else does them 🙂 For me it’s a bit too much hustle. But sometimes if I’m fancy enough I’ll make a poached egg. In this case I made four: first two wasn’t as good as I wanted, number three and four was good enough to be placed in the photo. Not perfect, but fine. If I would make this salad for myself I would make the egg yolks runny, but as my partner likes them more set they are set, not as photogenic though.

Poached eggs are pretty tricky, so there’s couple tips I found helpful:

  • don’t boil too much water, couple centimetres (about 2-3 inches) will be just enough
  • use fresh eggs – with time egg white becomes more runny and less firm when poaching
  • don’t crack the egg straight into boiling water – place it in a small bowl or a cup, so you’ll make sure that egg yolk is fine and there’s no remains of shell
  • add some vinegar to the water – you won’t feel it in the egg though, but it will help the egg white not to become wispy
  • if you fail, no worries, it’s still an egg, still edible, maybe not perfectly presentable, but you can enjoy it as it would be 😉

And as we don’t eat bread I placed the eggs on the spinach salad. If you eat bread, you can prepare a toast and place the egg on it. For my salad I chose baby spinach, cherry tomatoes (I love slightly sour taste of tomatoes combined with eggs), Padron chilli pepper, Cheshire white cheese and some avocado for extra nutritious fats. I made extremely quick mustard sauce to break the slightly bland taste of the egg. Mustard and mayonnaise are I think my most favourite sauces. I’m not a fan of hot and spicy sauces, but there’s something special about vinegar spiciness in mayo and mustard, that I really like. If you like them as well, give it a try and mix them together – perfect sauce for eggs.

poached eggs with mustard sauce on a spinach salad

INGREDIENTS:

  • 2 large fresh eggs
  • ½ tsp natural rock salt for poachnig
  • ½ tbsp white vinegar for poaching
  • 1 tbsp mayonnaise
  • 2 tsp spicy mustard of your choice
  • handful of baby spinach
  • couple cherry tomatoes
  • 1 Padron chilli pepper
  • crumbled Cheshire white cheese
  • half of avocado
  • natural rock salt
  • pinch of coarse pepper
  • splash of extra virgin olive oil
  • optionally: hot chilli sauce

DIRECTIONS

Start with preparing a salad and sauce, so when you poach the eggs everything else will be ready. Combine together 1 tablespoon of mayonnaise and 2 teaspoons of your favourite mustard. If you like it more spicy, optionally ad a splash of hot chilli sauce.

Take your favourite plate, arrange spinach leaves, cherry tomatoes, sliced Padron chilli, crumble some cheese and slice half of avocado. You can do it the same as I did, or layer everything on top of spinach. Drizzle with extra virgin olive oil.

In a medium size pretty shallow pot boil some water, no too much, about 2-3 inches (5-7cm) high should be fine. Add half a teaspoon of salt and half a tablespoon of vinegar. Crack the eggs into a small bowls or cups (one egg to each bowl), this way you will be able to place them gently in the water with no worries about breaking the egg yolk or getting the pieces of shell into the water. Bring the water to boil. Gently place the each egg in the water and reduce heat, water should be simmering. Cook for about 2-3 minutes if you’d like runny yolks or 3-4 minutes if you like them more set.

Remove eggs with a slotted spoon, and place on a paper towel. Drain the excess water, and using a spoon you can cut off wispy edges.

Place the eggs on the spinach salad and drizzle with mustard sauce, and sprinkle with coarse pepper. Your breakfast is ready.

smoked sausage traybake (ketofriendly)

I have a serious problem with arranging the food on a plate for photos when I’m hungry. Ideally I would just toss a bunch of veg and couple sausage, and start eating before it gets cold, and I go really frustrated trying to make some kind of aesthetic composition on the plate. Sometimes it finishes like this.

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I’m still far away from professional food composition, but I hate cold food. So please bear with me if you feel embarrassed with this veg and sausage set up. Just double the portion of veggies and imagine me running with the fork, so I can finally grab a seat at the table and start eating. Yes, I was very hungry on that day 🙂

But. I really like this kind of meals, where you have all ingredients separately. I could make a mix of all veggies with sliced sausage, but I was smuggling some potatoes for my partner, so I sectioned everything on the baking tray, making sure that I won’t get any potatoes by mistake. Yeah, my partner is taking a keto break, but I feel like sooner or later (rather sooner) he will decide to get back on ketogenic track. Anyway, if you like traybake of veggies mixed with sausages, make some mess.

I’m not the biggest fan of sausages, the only one I like is the smoked ones from time to time. You can find smoked sausages in every Polish shop, and most of the popular supermarkets in UK. Look for the one that has a lot of meat in it, short list of ingredients, and as little as possible preservatives. The one that we like is a mix of pork and turkey meat (prepared with 80g of pork meat and 21g turkey meat per 100g of finished product) and only one preservative: sodium nitrite. Stay away from the one that are full of flour, artificial colours, starches, soya proteins and many preservatives.

I’ve also added couple unpeeled garlic cloves. If you’ve never tried baked garlic, you should definitely start adding it to your baked veggies and meats. It gets soft, buttery and sweet when caramelised. Garlic heaven! (check out my recipe for chicken baked with 40 cloves of garlic). If not that unfortunate potatoes I would add plenty of onion, but I haven’t been left with much room.

Anyway if you want something effortless, tasty and fun, grab couple smoked sausages, plenty of veggies, garlic (undoubtedly!), place them all on a baking tray, drizzle with some olive oil, sprinkle with herbs and pop into the oven. Get nice and crispy sausage and veggies, that are melting in you mouth. You can serve it with some low sugar ketchup, mustard or horseradish.

Yum!

smoked sausage traybake (ketofriendly)

INGREDIENTS (for two people):

  • 300g smoked sausage
  • 2 medium courgettes
  • 1 large aubergine
  • couple unpeeled garlic cloves
  • some olive oil
  • natural rock salt or sea salt flakes
  • pinch of dried basil
  • handful of cherry tomatoes (for baking or as I did – fresh)

DIRECTIONS

Preparations are as easy as it can be. Grab a large tray and place a piece of baking paper on it.

Take sausages, make small crosswise cuts, not very deep, to make kind of chequered pattern. Do it on both sides of each sausage.

Wash courgettes and aubergine and chop in smaller pieces, but don’t cut them very small. It will take about 40 minutes to bake the sausages, so we don’t want to burn veggies. Keep garlic unpeeled.

Place veggies, garlic and sausages on the tray, drizzle with olive oil, sprinkle veggies with some dried basil and salt. If you like, also place cherry tomatoes. I’d rather like them fresh, but if you don’t mind baking them, do not hesitate.

Heat the oven to 200°C, and bake until veg and sausages are ready, it took me about 40 minutes. You can use grill function in the oven to sear the sausages slightly.

After baking place immediately on a plate and enjoy. You can serve it with low sugar ketchup, mustard or horseradish. After baking garlic is ready to be peeled, should be soft, buttery and slightly sweet when caramelised.

Enjoy!

one skillet veggie shakshuka

Shakshuka is a traditional Middle East dish made of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. Also very popular in keto community, as another way of serving eggs.

There’s many variations about this dish, as it’s very versatile. Actually it’s a great “nothing wasted” meal, because you can add whatever is left in your fridge. Your base are eggs, tomatoes and peppers, and it might seem like something “meh”, but it’s actually delicious. It was on my keto recipes list for ages, before I finally tried to make it. Just because I thought, it’s not going to be tasty. And usually everyone is surprised how good is it. It’s also great idea for weekend breakfast or lunch. Another good thing it’s very easy and quick to make, an you only need one skillet to make it (or two, if you eat  many eggs as we do).

I hope I aroused your interest enough 🙂

For my today’s shakshuka I chose something different than passata or chopped tomatoes. I had some leftovers of something called lyutenitsa (or lutenica). It’s a kind of vegetable appetizer, or I would say a very thick sauce, made with tomatoes, roasted red peppers, aubergine, carrots and spices. And it’s the best tomato-ish sauce I’ve ever eat. If I’m not wrong it comes from Boulgaria, but also known in Serbia and Macedonia. There is also pinjur, kylopolou or ajvar. That’s very similar kind of sauces, based on tomatoes and roasted peppers and aubergine. But you can use tomato passata (I like bottled ones) or chopped tomatoes, will be also yummy. If you use ready made sauce it might me higher in carbs, so for those who just started with keto diet I recommend adding passata or chopped tomatoes.

I’ve made my shakshuka all veggie today, using yellow and orange peppers, onions and bunch of baby spinach. I poached 4 eggs into my skillet, and fried another 3 separately, as we eat quite a lot of eggs, and I wouldn’t manage to squeeze them all in. So that’s what you can see on the photos. Usually you poach the egg into shakshuka and simmer until it sets. But if you hate unset egg white (which can happen if you pouch a lot of eggs to your shakshuka), you can fry them separately and then move to the skillet. You can also cover the skillet with a lid, so it will set quicker, but that usually makes that egg yolks sets as well, which I don’t like. So figure out which way will be the best for you 🙂

And we cannot forget about spices, if you’ve never tried cumin seeds, I really recommend you to try. They are so aromatic, and give one of a kind flavour to this dish. Also garlic (I love garlic, but you can skip if you don’t like it) and you can finish your shakshuka with some chilli flakes, if you like it spicy, or some parsley (coriander will be great as well) if you like more mild option.

OK, lets go now to the recipe.

veggie shakshuka

 

one skillet veggie shakshuka

INGREDIENTS (for 2 quite large portions)

  • 7 eggs (adjust to your needs)
  • 2 bell peppers (I used yellow and orange, take whichever you like)
  • 2 medium brown onions
  • 2-3 handfuls baby spinach
  • leftovers of lyutenitsa / can of chopped tomatoes / 350ml organic passata
  • 3 tbsp clarified buter / olive oil / coconut oil
  • 2 chopped garlic cloves
  • 1 tsp cumin seeds
  • natural rock salt to taste
  • good pinch of coarse pepper
  • 1 tsp sweet paprika
  • pinch of nutmeg
  • for finish: chilli flakes, fresh or dried coriander or parsley

DIRECTIONS

Chop the onions, slice bell peppers in stripes (you can also chop them, doesn’t really matter).

Melt butter on a large skillet and fry the onions first. When it starts to get golden add peppers and sprinkle with salt, so they will start to get tender. Fry together for about 5 minutes, then add all the spices. Stir to combine and add chopped tomatoes or passata (lyutenitsa in my case), add a bit more salt (if you use ready made sauce, there’s no need to add more salt because it’s usually salty), stir again and let it simmer for about 3-4 minutes. Next add spinach and stir until it gets soften.

And finally eggs. Using a spoon make a holes in your shakshuka and poach the egg to each hole. Sprinkle the eggs with some more salt. Simmer until the egg white will be set. You can cover the pan with lid to make it faster, but it’s very likely that egg yolks will set as well. If you don’t mind, put the lid on.

Finish with chilli flakes, parsley or coriander, and serve.

keto shakshuka

shakshuka