Recipes

Low Carb Tomatillo Shakshuka Recipe

Print Pinterest
Atkins Low Carb Tomatillo Shakshuka
11.7g
Net Atkins Count TM
Prep Time: 30 Minutes
Style:Mexican
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
15.9g

Protein

17.4g

Fat

19.3g

Fiber

284.6cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

×

INGREDIENTS

  • 2 ea fresh poblano peppers FNDDS
  • 1 ea fresh serrano peppers FNDDS
  • 1 Tbsp olive oil USDA
  • 1 cup fresh scallions, tops & bulb, chopped USDA
  • 1 1/4 tsp fresh garlic FNDDS
  • 1 tsp ground cumin, 036800328228, organic Red Monkey
  • 0 1/2 tsp ground coriander seed, 036800328211, organic Red Monkey
  • 0 1/2 tsp table salt USDA
  • 6 cup fresh tomatillos, chopped USDA
  • 1 cup tap water FNDDS
  • 4 lrg raw egg USDA
  • 0 1/2 cup feta cheese, crumbled USDA
  • 0 1/4 cup fresh cilantro, leaves USDA
  • 8 tortilla zero net carb tortillas, original Mission

DIRECTIONS

  1. Heat oven on high broil and line a baking sheet with foil. With the oven rack at the top of the oven, broil poblano and serrano peppers, flipping every 2 minutes, until blistered and charred, about 8 minutes total. Place peppers in a heat tolerant bowl and cover in plastic wrap to allow them to steam for 10 minutes. Once comfortable to touch, peel the peppers, remove the stem and seeds, and chop; set aside.
  2. In a 10-inch skillet over medium high heat, warm the oil. Add chopped scallions and sauté stirring frequently until whites are becoming translucent, about 3 minutes. Add chopped poblano and serrano peppers, minced or pressed garlic, cumin, coriander, and salt, mixing and sauteing until fragrant and evenly combined, about 2 minutes.
  3. Add cored and chopped ripe tomatillos and water to the skillet, increasing heat to medium high to bring to a simmer. Cook, stirring regularly, until tomatillos are completely broken down, reducing temperature as needed to prevent excessive splatters, about 12 minutes.
  4. Working with one egg at a time, crack into a bowl, then slide into the skillet to poach in the tomatillo sauce. Sprinkle eggs with salt and cook over medium to medium-high heat until the whites are set, about 12 minutes. Garnish with feta and roughly chopped cilantro and serve with warmed tortillas. One serving is ¾ cup tomatillo mixture with one egg, 2 tablespoons feta, one tablespoon cilantro, and two warmed zero net carb tortillas.

Cooking Tip

Shakshuka is a delicious dish of poached eggs in a chunky vegetable sauce, commonly served for breakfast in parts of North Africa and the Middle East. In this iteration, tangy tomatillos along with poblano and serrano peppers add a spicy, southwestern twist that goes perfectly with tortillas. To prepare tomatillos, peel off the papery husk and rinse with warm water. Then core and roughly chop and you are ready to go!