Halal Low Carb Eggplant Shakshuka Recipe (Keto Mediterranean)

• 2 medium eggplants, cubed
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp each: cumin, smoked paprika, chili flakes
• 4-6 large eggs
• 3 tbsp olive oil
• Fresh cilantro or parsley
• Optional: halal feta crumbles

1. 1Heat oil in a large skillet. Sauté eggplant until golden and softened (8-10 minutes). Remove and set aside.
2. 2In same pan, cook onion and bell pepper until soft. Add garlic and spices; cook 1 minute.
3. 3Return eggplant, add crushed tomatoes. Simmer 10 minutes until thickened.
4. 4Make wells in sauce and crack eggs in. Cover and cook 5-8 minutes until eggs are set to your liking. Garnish with herbs and feta. Serve hot.

Nutrition values are estimates.