Shakshuka with Tomatoes and Bell Pepper
Eggs cooked in a spiced tomato and bell pepper sauce make a filling low-carb breakfast. It fits a low-carb menu. It provides protein and other useful nutrients.
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Servings: 2 (1 serving ≈ 315 gram)
Digestion time: 3 hour
Complete protein: ✔
Blanch the tomato (200 g), remove the skin, and dice it. Dice the bell pepper (100 g) and onion (75 g), then mince the garlic (6 g) and chili (5 g).
Heat the olive oil (30 g) and fry the onion and garlic for about 3 minutes. Add the bell pepper and cook for another 2 minutes.
Add the tomatoes and chili, season with salt (3 g) and pepper, and simmer for 5 minutes. Make wells in the sauce, add the eggs (200 g), and fry over low heat for about 8 minutes until the whites set and the yolks remain soft. Sprinkle with parsley (10 g).
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