Another week, another #MEATLESSMONDAY!
I hope some of you have started Meatless Monday. Too much meat increases your saturated fat and cholesterol intake, which, in turn, increases the risk of many diseases.
I want you all to enjoy Meatless Monday, so each week I try to create a dish that feels hearty, tasty, keto-friendly, and low-carb.
Keto Shakshuka is a Middle Eastern-inspired one-skillet meal. Not only easy to make this dish will trick your tastebuds into thinking you’re eating meat because I incorporated OZO plant-based grounds.
Meatless Monday is one day per week and it’s a great start to the week!
Remember, “I cook it, I eat It, so I know you’ll love it.” Enjoy!
INGREDIENTS
2 Tbsp Avocado Oil
28 oz Marinara sauce
1/2 Green bell pepper, diced
1 Tbsp Smoked paprika
1 tsp Cumin
4 Large Eggs
salt and pepper to taste
6 Kalamata olives, chopped garnish
2 Tbsps fresh cilantro garnish
Directions:
In a large skillet over medium heat, add your avocado oil and plant-based patties and crumble the patties. Should take about 6-7 minutes to brown.
Add the diced green pepper and cook until softened. Should take about 3 minutes.
Next, add the smoked paprika and cumin and cook for a few minutes until you can smell the fragrance and the spices are mixed.
Stir in the marinara sauce.
With a large spoon, make a well in the sauce to make a perfect spot to crack your egg. Do this all-around your skillet with each egg.
Over medium-low heat, cover your skillet to cook the eggs until the whites of your eggs are set and cooked through. This will take about 8-10 minutes.
Comentarios