From the Kitchen: Fire-Roasted Shakshuka (low carb)

My sister made shakshuka for us one evening, and I remembered how much I enjoyed it. Tonight I decided it was time to make my own version.

I strayed a little from the traditional Israeli dish and added heavy whipping cream to the tomato sauce, along with fresh green pepper from the garden—and oh my goodness. This was exquisite.

Rich, creamy tomatoes and peppers with eggs gently cooked right in the sauce, finished with freshly shredded cheese.

This one is DEFINITELY a keeper!

From the Kitchen • From the Farm • From the Heart

Makes about 3 servings

Ingredients

• 1 Tbsp olive or canola oil

• ½ medium onion, finely diced

• 1 medium green bell pepper, diced

• 1 Tbsp. garlic powder

• 1 (28-oz) can fire-roasted diced tomatoes

• 1 tsp paprika

• ½ tsp ground cumin

• ½ tsp ground coriander

• ½ tsp salt, plus more to taste

• ¼ tsp black pepper

• ¼ cup heavy whipping cream

• Small amount of real sugar, if needed to balance acidity

• 6 large eggs

• Freshly shredded Colby Jack cheese, for topping

Directions

Heat the oil in a large skillet over medium heat. Add the onion and green pepper and sauté 5–7 minutes, until softened.

Add the garlic, paprika, cumin and coriander and cook about 30 seconds, until fragrant.

Add the fire-roasted diced tomatoes, salt and pepper. Simmer uncovered for 15–20 minutes, stirring occasionally, until the tomatoes have cooked down into a thick, rich sauce.

Reduce the heat and stir in the heavy whipping cream. Simmer gently for another 2–3 minutes.

Taste the sauce. If the tomatoes are still a little too acidic, add a small amount of real sugar, just enough to round out the flavor.

Make six wells in the tomato mixture and crack an egg into each. Cover and cook over medium-low heat for approximately 5–8 minutes, or until the whites are set and the yolks are cooked to your liking.

Spoon into bowls and finish with freshly shredded Colby Jack.