Low Carb, High Protein Cheese Shakshuka

My cheese shakshuka tastes just like pizza. made with stringy jarlsberg cheese, this is the vegetatrian shakshuka you'll make again and again!

Gather Your Ingredients -CHEESE SHAKSHUKA-

– Eggs – Hot pepper – Onion – Garlic clove – Tomatoes – Tomato paste – Jarlsberg cheese – Salt – Ground black pepper – Canola oil – Water

Add oil to a pan. When the oil is hot, add the onion and saute until it becomes translucent. Add the hot pepper and garlic and saute until it softens.

Let's Make The Dish!

Add tomatoes to pan. Continue sauteing, while stirring for a few minutes until the tomatoes soften and begin to break down into sauce.

Let's Make The Dish!

Add salt and black pepper. Add the tomato paste and 50 ml of water, and stir. Cook over medium-low heat for another 10 minutes.

Let's Make The Dish!

Create little nests in your sauce, and carefully add the eggs, one egg per nest.

Let's Make The Dish!

Open the lid and sprinkle the grated Jarlsberg cheese between the yolks. Using a wooden spoon, carefully mix the cheese into the sauce.

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Close again with a lid, lower the heat and cook for 5-10 minutes (or until the level of softness you like your yolks).

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Sprinkle with freshly diced cilantro. Serve cheese shakshuka with fresh challah or large focaccia.

Let's Make The Dish!

Cheese shakshuka tastes just like pizza. made with stringy jarlsberg cheese, this is the vegetatrian shakshuka you'll make again and again!

Enjoy!

Russian Vegetarian Vareniki

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