low carb dinner recipes

 

Whenever we have a lot of eggs on hand, shakshuka always comes to mind. What’s not to love when it come to eggs cooked in a saucy mix of onions and peppers and a nice crusty piece of bakery bread to soak it up? This is dinner made quick, simple and absolutely delicious. Add this into your weekly dinner repertoire and stress less about what to eat for dinner.

Simple Shakshuka
Originating in North Africa, this dish was considered peasant food because the main ingredients of peppers, tomatoes and spices were widely available and cheap. It may be peasant food but it's loaded with nutrition and tastes amazing over some steamed greens. Perfect for a light summer meal. If you want to bulk it up a bit, serve some crusty bread on the side to soak up all the lovely sauce.
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Cook Time 30 minutes
Servings
people
Ingredients
  • 1 28 oz can diced tomatoes
  • 8 cloves garlic chopped
  • 1 medium red onion chopped
  • 1 red bell pepper chopped
  • 1 jalapeno chopped
  • 1/2 Tablespoon cumin plus more if you like
  • 1/4 Tablespoon paprika
  • 6 eggs
  • 1 bunch mustard greens
  • 2 ounces feta to garnish
  • 1 stalk scallion to garnish
  • 1/2 cup parsley to garnish
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 28 oz can diced tomatoes
  • 8 cloves garlic chopped
  • 1 medium red onion chopped
  • 1 red bell pepper chopped
  • 1 jalapeno chopped
  • 1/2 Tablespoon cumin plus more if you like
  • 1/4 Tablespoon paprika
  • 6 eggs
  • 1 bunch mustard greens
  • 2 ounces feta to garnish
  • 1 stalk scallion to garnish
  • 1/2 cup parsley to garnish
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Instructions
  1. Prep your veggies: rinse and chop your greens, mince garlic and jalapeno, and slice onion and bell pepper.
  2. In a large stockpot, heat a drizzle of olive oil and saute the onions, peppers and jalapeno for 5 minutes, then add the garlic. Cook with garlic for a minute or two.
  3. Add the cumin, paprika, salt and pepper, and allow to cook 1 minute longer.
  4. Add the tomatoes and let simmer for about 10 minutes, stirring frequently to be sure things are sticking to the bottom.
  5. Gently crack each egg so that it rests in the tomato sauce, cover with a lid and cook for another 10-12 minutes.
  6. Steam your greens: Place a steamer basket inside a pot with some water, add your greens, and steam for 5-7 minutes or until tender.
  7. Once eggs are done (whites have settled), scoop out some eggs and tomatoes and place over steamed greens. Garnish with herbs, scallions and feta cheese.
Recipe Notes

Recipe by Ashley Thomas.

Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.

Sign up to get the weekly class schedule: https://tinyurl.com/y9hcx9bh