Low-Carb Chorizo Shakshuka

Ingredients

• 3 tbsp extra virgin olive oil or avocado oil, divided (45 ml)
• ¹/₂ red onion, chopped or sliced (30 g/ 1.1 oz)
• 2 small links of Mexican chorizo (70 g/ 2.5 oz)
• 1 medium zucchini, diced (200 g/ 7.1 oz)
• 1 medium green bell pepper, sliced (120 g/ 4.2 oz)
• ¹/₂ can tomatoes (200 g/ 7.1 oz)
• good pinch of sea salt and black pepper
• 4 large eggs
• Optional: fresh herbs such as parsley, cilantro or spring onion

Instructions

1. Slice the onion and the pepper. Dice the zucchini.
2. Heat a skillet greased with 2 tablespoons of olive oil or avocado oil over a medium-high heat. Add the onion and cook for 3 minutes. Add sliced chorizo and cook for a minute.
3. Add diced zucchini, sliced bell pepper and tomatoes.
4. Stir to combine, season with salt and pepper and cover with a lid. Cook for about 10 minutes or until the vegetables are crisp tender.
5. Using a spatula, create 4 small wells. Crack one egg into each one of them. (It's better if you crack the eggs one by one into a small bowl rather than directly into the skillet as you don't want any egg shells of bad eggs.)
6. Reduce the heat to medium and cover with a lid. Cook for about 5 minutes or until the egg whites are just about set and the egg yolks are still runny. Instead of the lid you could even place it under a broiler and cook for a few minutes.
7. Remove the lid and drizzle the remaining 1 tablespoon of extra virgin olive oil. Optionally, sprinkle with fresh herbs such as parsley, cilantro or spring onions. Serve immediately while still warm.

Nutrition (per serving, 2 eggs + veggies)