Let’s start the post off with the recipe for Shakshuka with Goat Cheese, that’s what you all came here for…I know it’s true.

Now here’s the story behind the recipe…

19 days, that’s how long I’ve been on the Keto diet. 14 pounds lighter and a good long way to go. I’ve given myself a time frame of about 3 months to see how it’s going and then reassess on June 1st. I’ve got the handy app on my phone that follows my macronutrients, so I don’t have to. Drinking lots of water has shown me two things: 1. I really don’t love drinking water if it isn’t cold and 2. the bags under my eyes have started to recede.  (I guess the girl at Sephora was right, “moisture in, moisture out…drink water and use a moisturizer”)

Out of the 19 days, there have only been 3 where I wanted to eat something that isn’t Keto approved. I never gave in to those cravings. The thing about Keto is, once your body gets knocked out of ketosis, it can take up to 5 days to get back into it. So, I weighed the pros and cons of that and stuck to the Keto plan. Another thing that has kept me on track is recipes like this one for Shakshuka…it is SO delicious…everyone loved it (and the leftovers were great the next morning)!

You don’t have to be on a special diet to enjoy this recipe…but if you are one of my Keto friends, you will particularly enjoy it! As I come across other “winners”, I’ll let you know.

Happy Eating!

Ingredients

• 3 Tbsp olive oil
• ¼  c diced red onion
• ½ large yellow pepper, diced
• 2 cloves garlic, minced
• ½ tsp coriander
• ½ tsp turmeric
• ¼ tsp cumin
• 1 ½ tsp salt
• 1 ½ tsp lemon juice
• 1 c crushed tomatoes
• ¼ c water
• 8 eggs, large
• ¼ c parsley, chopped
• ¼ c cilantro, chopped
• 2 oz goat cheese, crumbled

Preparation (Serves 4)

1. Preheat oven to 350.
2. Heat the olive oil in a large pan over medium heat. Add the onion and pepper. Saute until soft.
3. Add the garlic and saute a couple of minutes.
4. Add the tomatoes, coriander, turmeric, cumin, and salt. Reduce heat to medium low and allow to simmer for about 5 minutes.
5. Add in the water. Continue to simmer for another 3-5 minutes. Add in the lemon juice, cilantro, and half the parsley.
6. Create 8 small wells in the tomato sauce mixture and crack the eggs into them. Once the eggs begin to bubble, put the pan in the oven.
7. Allow the eggs to cook for about 10-12 minutes, or until the egg whites just set. (Depending on how runny, or not runny, you like your eggs.)
8. To serve, sprinkle remaining parsley and goat cheese over the top.

Nutritional Info (per serving)

Net carbs = 6     Total carbs = 7     Fiber – 1g
Fat = 24g     Protein = 17g     Calories = 313