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Low Carb Shakshuka

Posted by John Reed on 17th September 2020

Approx 4 Portions

Meat Mix

453g/1lb x Mince/Ground beef
1 x Large Onion (Peeled & diced)
4 x Garlic cloves (Peeled & grated)
1 tsp x Dried thyme
2 x Tomatoes (Peeled & diced)
1 x Red bell pepper (De seeded & diced)
1 tsp x Chilli powder
2 tsp x Paprika
1 tsp x Ground cumin
1 tsp Cayenne pepper
411g/14.5 oz x Can of chopped tomatoes

Eggs & Garnishes

4 x Eggs
140g/5oz x Feta cheese
1 Sprig x Fresh parsley (Finely sliced)

Method

1) Preheat your cast iron pan or frying pan on to a medium heat. Once hot, add a tablespoon of vegetable oil. Then add the diced onions and garlic. Cook out for 2 – 3 minutes until soft, then add the diced peppers. Cook out for a further 2 – 3 minutes.

2) Once the vegetables are soft take off the heat and place another frying pan onto a high heat with a tablespoon of vegetable oil. Place some of the mince beef into the hot pan to sear. Cook for 5 minutes until you have got a caramelized colour on both sides. Take the beef out and place into the other pan, mixing well into the vegetables. Repeat the process until you have used up all the beef. Deglaze the beef pan with a small amount of water then pour into the other pan.

3) Place the beef vegetable mix back onto a medium heat. Add the can of tomatoes with the spices. Cook out for 15 – 20 minutes, taste and season with natural sea salt if needed. Next crack the eggs over the top of the meat mix. Place a lid over the top and cook for 5 – 10 minutes until the eggs are glazed, or if you do not have a lid place the pan into the oven (180c/350f) for 5 – 10 minutes until the eggs have glazed over. Take out of the oven and sprinkle over the top with feta cheese. Finish the dish with chopped parsley sprinkled over the top.

Video

Feel free to check out the video below for more guidance on the dish!

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