Spinach and chorizo ​​shakeshuka

A revisited shakshuka, rich in green vegetables and crispy chorizo ​​pieces. poached eggs in a spicy tomato sauce low in sugar and accompanied by fresh spinach.

Ingredients

150g fresh spinach

100g chorizo, diced

1 can (400g) sugar-free crushed tomatoes

4 eggs

1 chopped onion

1 clove of garlic, chopped

1 teaspoon of paprika

2 tablespoons of olive oil

Salt and pepper

Instructions

1. Prepare the ingredients: slice the onion, chop the garlic, dice the chorizo ​​and rinse the spinach if necessary.
2. Heat 2 tablespoons of olive oil in a wide skillet over medium heat. Add the onion and cook for 3–4 minutes until translucent, then add the garlic and cook for 30 seconds.
3. Add the diced chorizo ​​and sear for 3–4 minutes until golden and crisp around the edges; this releases fat and flavor into the pan.
4. Pour in the crushed tomatoes, sprinkle with paprika, lightly salt and pepper. Simmer gently for 5–7 minutes to concentrate the sauce and reduce the acidity.
5. Add the spinach in two batches: add the first half, mix until reduced, then add the rest. Cook for 1–2 minutes until well combined.
6. Make small indentations in the mixture and gently crack the eggs inside. Reduce the heat to medium-low, cover the pan and cook for 6–8 minutes until the whites are set and the yolks are still runny, depending on preference.
7. Check the seasoning, add a drizzle of olive oil when serving and sprinkle with fresh spinach if desired. Serve immediately with keto bread or a green salad.

Variants

• Vegetarian Shakshuka: remove the chorizo ​​and add red peppers.
• Creamy Shakshuka: add a spoonful of crème fraîche before serving.

Tips

• Use tomatoes without added sugar to stay within keto macros.
• Cover the pan to cook the eggs evenly.

FAQ