Low-Carb Eggs in Purgatory
This is a dish with which I was not familiar until recently, but looked really good so I thought I’d try it. Eggs in purgatory, or Shakshouka, is a dish of poached eggs in a tomato sauce, usually spicy. This recipe is relatively low carb, and I thought pretty easy to make, and delicious!
- 1 tbsp olive oil
- 1 clove minced garlic
- 1 medium white onion, peeled/diced
- 1 red bell pepper, chopped
- 2 cans diced tomatos
- 2 tbsp tomato paste
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp paprika
- pinch or two of cayenne pepper
- 1 tbsp Splenda (more or less to taste)
- salt and pepper to taste
- 6 eggs
- 1 tbsp fresh chopped parsely for garnish
Heat the olive oil in a large skillet and add the chopped onion, garlic, and bell pepper. Saute for 5-7 minutes until soft and fragrant.
Add the tomatos and tomato paste and stir until well blended.
Add sugar and spices, stir, and simmer mixture for about 10 minutes. Season with additional spices to taste.
Make a little space with a large spoon and crack in the eggs, spacing them evenly.
Cover and simmer for 10-15 minutes. If you like your eggs a little more done and have an oven-safe pan, stick it under the broiler for 3-5 minutes.
Get some Flatout Light Flatbread for dipping!