I have some new flavor-packed recipes (below) for you to enjoy this weekend. First, I have a secret recipe from one of today’s latest diet trends. This chorizo shakshuka is perfect for the keto diet. A shakshuka is a dish of eggs poached in a sauce of tomatoes and spices.
This dish is only one of the many delicious Keto recipes included in The Ketonian Cookbook, that is available to you as a member of or Cookbook Club. These easy-to-follow recipes will help you lose weight, increase energy, sharpen mental focus and decrease food cravings.
Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership and more. If you’re interested in joining the club, you can download your first 5 cookbooks right now.
Secret Fat-Melting Tonic
Discover how this Ancient Japanese Tonic melts 50 pounds of Fat Now
New Secret Recipe
- 1 tablespoon coconut oil
- 1 pound ground chorizo
- ½ cup diced onion
- 1 red bell pepper, diced
- 1 tablespoon minced garlic
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 (28-ounce) can diced tomatoes, with juice
- 6 large eggs
- 2 ounces queso fresco, crumbled
- ¼ cup cilantro, roughly chopped
Melt the coconut oil in a large cast iron pan or skillet over medium heat. Add the chorizo and cook until crumbled, cooked through and browned, about 8 minutes. Remove the chorizo from the pan and set aside.
Add the diced onion and bell pepper to the hot pan and sauté until the onions are translucent and starting to soften, about 5 minutes. Add the minced garlic and spices and cook for an additional 1 to 2 minutes, stirring to combine.
Add back the cooked chorizo and diced tomatoes, with the juice. Bring the meat mixture to a simmer and let cook for 15 minutes or until the mixture is thick and the liquid is almost completely reduced.
Make 6 wells in the pan with the back of spoon (5 around the edges and one in the middle). Crack one egg into each well.
Cover and continue cooking until the egg whites are set and the yolks are cooked to the desired consistency. This should take about 6 minutes for a soft yolk and up to 10 minutes for a fully cooked yolk.
Remove the lid and sprinkle with crumbled queso fresco and chopped cilantro. Serve.
Source – CookBook Club
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