Keto Chorizo Shakshuka | Ruled Me

Step 1

Melt the coconut oil in a large cast iron pan or skillet over medium heat. Add the chorizo and cook until crumbled, cooked through and browned, about 8 minutes. Remove the chorizo from the pan and set aside.

Step 2

Add the diced onion and bell pepper to the hot pan and sauté until the onions are translucent and starting to soften, about 5 minutes. Add the minced garlic and spices and cook for an additional 1 to 2 minutes, stirring to combine.

Step 3

Add back the cooked chorizo and diced tomatoes, with the juice. Bring the meat mixture to a simmer and let cook for 15 minutes or until the mixture is thick and the liquid is almost completely reduced.

Step 4

Make 6 wells in the pan with the back of spoon (5 around the edges and one in the middle).

Step 5

Crack one egg into each well.

Step 6

Cover and continue cooking until the egg whites are set and the yolks are cooked to the desired consistency. This should take about 6 minutes for a soft yolk and up to 10 minutes for a fully cooked yolk.

Step 7

Remove the lid and sprinkle with crumbled queso fresco and chopped cilantro. Serve.