ULTRA KETO SHAKSHUKA BAKED TORTILLA CUPS

Serves: 8

INGREDIENTS

1 packet Farrah’s Ultra Keto Tortillas
2 Tbsp olive oil
1 onion, diced
1 capsicum, diced
1 tsp cumin
1 tsp smoked paprika
½ tsp chilli flakes
1 Tbsp tomato paste
1 can crushed tomatoes
Salt and pepper
8 small eggs
Fresh parsley and coriander, roughly chopped

METHOD

  1. Preheat oven to 180°C.

  2. Lightly spray or grease fluted individual tins or a jumbo muffin tray. Press the tortillas evenly into the tins. Bake in oven for 5 minutes or until crisp.

  3. Heat oil in a large pan and sauté onion for a few minutes until golden and transclucent. Add capsicum and cook for a further minute.

  4. Stir through cumin, paprika, chilli flakes, tomato paste and crushed tomatoes. Season with salt and pepper and simmer for 5 minutes.

  5. Divide the tomato mixture between the tortilla cups and make a well in the centre.

  6. Crack an egg into each tortilla cup. Bake for 15 minutes or until the egg is cooked to your liking.

  7. Serve warm topped with fresh parsley and coriander or store in the fridge for up to three days.

  8. Enjoy!