Keto Beef Shakshuka with Baked Eggs

Begin by finely chopping the red onion and thinly slicing the red capsicum. Then, finely slice the red chilli.

Preheat your oven to 180C. After that, add the olive oil to an ovenproof skillet and heat it over medium-high heat.

Next, add the red onion to the skillet and stir. Continue cooking until it starts to soften.

Add the minced beef to the pan. Use the back of a wooden spoon to break it apart. Cook until it starts to brown, seasoning well with salt and pepper.

Now add the red capsicum and keto shakshuka herbs/spices to the meat, stirring to combine. Depending on your preference for heat, add the chilli flakes to taste.

Add the chopped tomatoes to the skillet, mixing it into the meat and spices. Cook this mixture for a few minutes, stirring regularly.

Reduce the heat, then crack the eggs evenly across the meat.

Grate the cheddar cheese on top of the eggs. Sprinkle the finely sliced red chillies across the top, adjusting the amount to your taste.

Place the skillet into the oven to allow the cheese to melt and the eggs to cook through. If you prefer runny eggs, leave it in for 5 minutes; if you like them a bit firmer, leave them for up to 10 minutes.

While the skillet is in the oven, roughly chop the fresh parsley.

Once the dish is cooked, carefully remove the skillet from the oven. Sprinkle the dish with the fresh parsley, and serve it with hot sauce according to taste. Enjoy your meal!