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This one-pan dish is a breakfast staple in Northern Africa and Israel. Rich in both protein and healthy fats, it’s a one-pan meal perfect for a special family breakfast or even dinner on the weekend.

Yields8 Servings
Prep Time10 minsCook Time12 minsTotal Time22 mins
 1 tbsp olive oil
 1 chorizo sausage, chopped
 1 tsp smoked paprika
 ½ tsp cumin
 1 tomato, diced
  cup Keep Keto Roasted Capsicum And Chilli Relish
 4 large eggs
 ¼ cup grated parmesan or manchego cheese
 1 tsp parsley
 salt and pepper, to taste
1

Preheat the oven to 200C/390F

2

Heat olive oil in a non-stick frying pan. Add chopped chorizo sausage, paprika and cumin and sauté for 3-5 minutes.

3

Add diced tomato and continue cooking for another 5 minutes until soft.

4

Add Keep Keto relish and stir though. Season with salt and pepper to your liking.

5

Take the pan off the heat and transfer the mixture to an ovenproof baking dish.

6

Use a large spoon to make wells in the sauce to hold 4 eggs and crack an egg into each well.

7

Sprinkle (LOTS of) cheese and parsley.

8

Place the dish in the oven and bake for about 5 minutes or until the eggs are done to your liking.

9

Remove from the oven and serve hot with keto bread or just as it is.

Nutrition Facts

Servings 8


Amount Per Serving
Calories 236
% Daily Value *
Total Fat 17g27%
Saturated Fat 16g80%
Trans Fat 0g
Cholesterol 191mg64%
Sodium 551mg23%
Potassium 162mg5%
Total Carbohydrate 5g2%
Dietary Fiber 1g4%
Sugars 1g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 tbsp olive oil
 1 chorizo sausage, chopped
 1 tsp smoked paprika
 ½ tsp cumin
 1 tomato, diced
  cup Keep Keto Roasted Capsicum And Chilli Relish
 4 large eggs
 ¼ cup grated parmesan or manchego cheese
 1 tsp parsley
 salt and pepper, to taste

Directions

1

Preheat the oven to 200C/390F

2

Heat olive oil in a non-stick frying pan. Add chopped chorizo sausage, paprika and cumin and sauté for 3-5 minutes.

3

Add diced tomato and continue cooking for another 5 minutes until soft.

4

Add Keep Keto relish and stir though. Season with salt and pepper to your liking.

5

Take the pan off the heat and transfer the mixture to an ovenproof baking dish.

6

Use a large spoon to make wells in the sauce to hold 4 eggs and crack an egg into each well.

7

Sprinkle (LOTS of) cheese and parsley.

8

Place the dish in the oven and bake for about 5 minutes or until the eggs are done to your liking.

9

Remove from the oven and serve hot with keto bread or just as it is.

Keto Spanish Baked Eggs aka Shakshuka!
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