BeZo
Well-known member
I've been making this regularly for breakfast. It's cheap and easy, and fairly keto-friendly. Anyone else make Shakshuka? What's in yours?
Matt300ZXT
Well-known member
What the hell even is that? It looks pretty good, but I'm curious what it's supposed to be.
Since I've been doing ketovore the past couple of weeks, I've only been able to really fit in 1 meal a day 90% percent of the time. Looks like a bowl, maybe bowl and a half of that and I'd be done for the day.
Since I've been doing ketovore the past couple of weeks, I've only been able to really fit in 1 meal a day 90% percent of the time. Looks like a bowl, maybe bowl and a half of that and I'd be done for the day.
BeZo
Well-known member
Shakshuka is eggs poached in spicy tomato sauce, which is about as informative as saying pizza is cheese and tomato sauce baked on bread. Toppings, or ingredients, are subjective and vary wildly, but that's basically it. I put sausage in mine, followed by mushrooms, poblano peppers, bell peppers, and onions. Then I spice it up with minced fresh garlic, cumin, cayenne pepper, and paprika (salt and pepper) before adding tomato paste and canned diced tomatoes. Once that cooks down, I well up spots in it and crack eggs in it and cover it to poach them. Top it with cheese and herbs, which is traditionally feta fresh parsley.
I've seen Italian versions where you use mozzarella and basil, with like olives in it. I've done Mexican versions with chorizo, jalapeños, cilantro, and Mexican cheese(s). I've put beans, corn, green onions, bacon, or whatever else I have laying around in there. There aren't really rules as long as it's eggs poached in spicy tomato sauce.
I started making it on the keto diet and kept doing it even when I'm not keto. Usually it's eaten with bread, but I don't eat bread. It's usually a one meal a day dish for me too. Here's what it should look like if I would have gotten a pic before I started shoveling it into my starving face hole.
Matt300ZXT
Well-known member
Hmm, you may have to hit me up with your recipe, if you have one you loosely follow. Every recipe I saw for it last night uses a 28oz can of tomatoes, and some of the other stuff make it creep dangerously close to my limit of carbs for the day. So if I could find a smaller recipe that used like a 15oz can of tomatoes, that may be more up my alley.
BeZo
Well-known member
That's the beauty of shakshuka. It's whatever. I never measure anything when I make it. I barely even count the eggs.
Basically, the recipe is more an order of operations. Start with the meat and oil(s). If there's no meat, just heat up your oil(s), but I almost always do sausage. I also prefer butter or bacon grease to vegetable oils, but it's traditionally olive oil. Then do the veggies, which is usually onions and peppers. Again, you can do whatever here, like beans or corn. Whatever leftovers can go in there. Always salt the veggies. If I do mushrooms, I'll throw them in between the meat and veggies somewhere, before the meat is done to cook out the moisture more. Once that's all done, add the garlic until it's fragrant. Then add the spices, which are usually cumin, paprika, and cayenne pepper. You can do red pepper, or chipotle pepper, but always ground black pepper too. This is where I add tomato paste to mix it with the spices and cook it in. You end up with a spicy meat and vegetable mix before the tomatoes. Use a small can if you want. That's fine. Once it thickens up and the tomatoes break down a bit, add your eggs and cover to cook them. I usually reduce the heat here. Then once the whites set, serve it with cheese and parsley on top. Boom, shakshuka!
Matt300ZXT
Well-known member
I made it today. I found a keto version that used Rao's Sensitive Marinara (they make really good stuff), so no onion or peppers in it and no added sugar. I put a little bit of onion and jalapeno, sauteed that up in some butter, then added a cut up link of Cajun andouille (I may try it with a different meat another time, the casing of the sausage gave it a weird texture). After that cooked a bit, I tossed in a little minced garlic, then the marinara, brought it to a simmer and cracked in the eggs and covered. It cooked about 8 minutes, then I tossed in some feta and fresh basil from my garden and voila....shakshuka!
BeZo
Well-known member
That looks great!I made it today. I found a keto version that used Rao's Sensitive Marinara (they make really good stuff), so no onion or peppers in it and no added sugar. I put a little bit of onion and jalapeno, sauteed that up in some butter, then added a cut up link of Cajun andouille (I may try it with a different meat another time, the casing of the sausage gave it a weird texture). After that cooked a bit, I tossed in a little minced garlic, then the marinara, brought it to a simmer and cracked in the eggs and covered. It cooked about 8 minutes, then I tossed in some feta and fresh basil from my garden and voila....shakshuka!
BeZo
Well-known member
I got mine cooking again today.
And finished.
And finished.