How to make low carb baked eggs skillet with avocado and spicy tomatoes

Robin Donovan

Recipe Developer

By now, you’ve probably heard about shakshuka, right? It’s the Middle Eastern breakfast-for-dinner dish of eggs baked in a spicy tomato-pepper sauce with fresh herbs. The recipe below is a delicious twist on this popular dish. Using canned tomatoes as a base makes it super quick to whip up.
This dish is filling and satisfying as is, but you can serve it with low-carb wraps if you like. I prefer to eat it on its own with just a dollop of sour cream and a few dashes of hot sauce on top. Serve it for breakfast or dinner, or anytime in between.

Cooktop Cove

Low-Carb Baked Eggs Skillet with Avocado and Spicy Tomatoes

10 minutes

15 minutes

25 minutes

1 tablespoon olive oil

½ onion, diced

1 (14-ounce) can diced tomatoes, drained

1 jalapeño pepper, diced (seeded for a milder dish)

1 avocado, sliced lengthwise into 10 slices

Kosher salt

Freshly ground black pepper

4 large eggs, add room temperature

Preheat the oven to 400ºF.

Heat the oil in an oven-safe skillet over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Reduce the heat to medium and add the tomatoes and jalapeño. Let simmer for about 5 minutes, until most of the liquid has evaporated.

Spread the tomato mixture out into an even layer and arrange the avocado slices decoratively on top. Make 4 indentations in the tomato mixture, between avocado slices, and crack one egg into each. Season with salt and pepper and transfer the skillet to the oven.

Bake for 10 to 12 until the whites are set but the yolks are still a bit runny. Serve immediately.

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