Keto Recipes
Harissa Baked Breakfast Skillet
This recipe is similar to shakshuka but with spinach, mushrooms, and harissa instead of tomatoes.
Serves 4
Per Serving: 396 calories, 31g fat, 7.2g carbs, 15.2g protein
Ingredients:
- 4 eggs
- 4 slices thick cut bacon
- about 3-4 cups packed baby spinach
- 8 oz white mushrooms, chopped
- 1/2 cup white onion, chopped
- 1 avocado, sliced
- 1/2 cup harissa sauce (we used Mina brand)
- salt & pepper
Directions:
- Preheat oven to 400F/205C.
- Crack the eggs into small separate bowls and let them come to room temperature.
- In a cast iron skillet, cook the bacon on medium-low heat until crispy. Set aside. Empty pan of most of the grease.
- Using a small amount of remaining bacon grease, sauté the onions on medium heat for 2-3 minutes until softened. Add the mushrooms and sauté until softened (you can add some butter to this step if you want).
- Remove mushrooms and onions and strain. Meanwhile, cook the spinach until slightly wilted. Return mushrooms and onions to skillet.
- Lower heat and add harissa sauce. Stir until mixed.
- Flatten the mixture into the pan and make 4 small pockets for the eggs.
- Carefully place the eggs into the pockets. Season with salt and pepper.
- Arrange avocado slices between eggs.
- Place the skillet in the oven and bake for 5-10 minutes or until eggs are cooked as desired.
- Serve with bacon.