Recipe - Low Carb Shakshuka 食譜 - 低碳北非番茄燴蛋

Recipe - Low Carb Shakshuka 食譜 - 低碳北非番茄燴蛋

低碳北非番茄燴蛋 Low Carb Shakshuka with Divine Chilli Crisps

Mediterranean-Sichuan Keto Shakshuka

我哋今次試吓用勁正辣脆整個低碳北非番茄燴蛋嚟畀大家參考吓。脆卜卜嘅蒜片同櫻花蝦為濃郁番茄醬汁增添驚人口感同麻辣味，配上完美嘅水波蛋，無論係早餐、brunch 定係簡單快速晚餐都啱晒。

材料（2人份）

  • 橄欖油或牛油果油 2湯匙
  • 小洋蔥 1個，切粒
  • 紅燈籠椒 1個，切粒
  • 蒜頭 3瓣，切碎
  • 勁正辣脆 2-3湯匙（微辣或哇都幾辣吓，按個人口味）
  • 無糖番茄蓉罐頭 400克
  • 煙燻紅椒粉 1茶匙
  • 孜然粉 1茶匙
  • 大雞蛋 4隻
  • 鹽同黑胡椒 適量
  • 新鮮芫荽或番茜 裝飾用
  • Feta芝士碎（可選）
  • 額外勁正辣脆 裝飾用

做法

  1. 炒香料頭：用中火喺大平底鑊度燒熱油，加入洋蔥同燈籠椒，炒5-6分鐘至軟身。加入蒜蓉再炒1分鐘。
  2. 煮醬汁：加入3-4湯匙勁正辣脆（包括油同脆粒）、番茄蓉、煙燻紅椒粉同孜然粉。用鹽同黑胡椒調味。慢火煮8-10分鐘至醬汁稍為杰身。
  3. 煮水波蛋：喺醬汁度整4個窩，每個窩打入一隻雞蛋。蓋上鑊蓋煮5-7分鐘，直至蛋白凝固但蛋黃仍然流心（如果鍾意實啲可以煮耐啲）。
  4. 裝飾同上碟：熄火後灑上新鮮香草、feta芝士碎，再加多一匙勁正辣脆增加脆口同辣味。趁熱享用，可配生酮麵包或者直接食。

小貼士

  • 勁正辣脆用微辣版溫和啲，哇都幾辣吓版啱晒平時乜都加少少辣椒醬嘅朋友，辣到黐筋版就畀勇者挑戰
  • 勁正辣脆口感一流，最後記得加多啲喺面頭
  • 加入菠菜或羽衣甘藍增加營養
  • 唔加feta芝士就可以做到無奶製品版本
  • 剩菜翻熱都好好味，啱晒meal prep

This time, we’re trying a low‑carb shakshuka using our seriously addictive Divine Chilli Crisps as a reference recipe. Crunchy garlic chips and sakura shrimp add an amazing texture and a bold, spicy kick to the rich tomato sauce, topped with perfectly poached eggs. It’s perfect for breakfast, brunch, or a quick and easy dinner.

Ingredients (Serves 2)

  • 2 tbsp olive oil or avocado oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2-3 tbsp Divine Chilli Crisps (Mild or Whoa It's Quite Hot, depending on preference)
  • 400g canned crushed tomatoes (no added sugar)
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 4 large eggs
  • Salt and black pepper to taste
  • Fresh cilantro or parsley for garnish
  • Crumbled feta cheese (optional)
  • Extra Divine Chilli Crisps for topping

Instructions

  1. Sauté the aromatics: Heat oil in a large skillet over medium heat. Add onion and bell pepper, cooking for 5-6 minutes until softened. Add garlic and cook for another minute.
  2. Build the sauce: Stir in 3-4 tablespoons of Divine Chilli Crisps (including the oil and crispy bits), crushed tomatoes, smoked paprika, and cumin. Season with salt and pepper. Simmer for 8-10 minutes until the sauce thickens slightly.
  3. Poach the eggs: Make 4 wells in the sauce and crack an egg into each. Cover the skillet and cook for 5-7 minutes until the egg whites are set but yolks remain runny (or cook longer if you prefer firmer yolks).
  4. Garnish and serve: Remove from heat and garnish with fresh herbs, feta cheese, and an extra spoonful of Divine Chilli Crisps for added crunch and heat. Serve hot with keto bread or enjoy on its own.

Tips

  • Use Mild for gentle heat, Whoa It's Quite Hot for more kick, or Stupid Hot if you're brave
  • The crispy bits add amazing texture, don't skip the extra topping at the end
  • Add spinach or kale for extra nutrients
  • Make it dairy-free by omitting the feta
  • Leftovers reheat beautifully for meal prep
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