Keto and Paleo Southwestern Skillet

Keto Southwestern Skillet

A Low Carb Dinner Recipe

This Keto Southwestern skillet is a hearty and tasty low-carb favorite: eggs simmered in spicy tomato sauce with avocado and nuts for a double dose of healthy fats.

Also known as the Israeli dish shakshuka.

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There are so many health benefits within this Keto Southwestern Skillet recipe. I love cooking with eggs, not only for their high dose of protein, but it is also known to help lower blood pressure. Something that is a big concern when I prepare meals. My husband suffers from high blood pressure, and I make sure there are a lot of eggs and healthy fats in his diet.

Health Benefits of Eggs

1. Helps raise your good cholesterol (HDL).
2. The nutrient choline is used to build cell membranes and has a role in producing signaling molecules in the brain.
3. Helps lower heart disease risk due to help lowering cholestrol
4. Eggs are very high in lutein. The antioxidant lutein is very important for eye health and can help prevent macular degeneration and cataracts.
5. May reduce your risk of stroke
6. Their high protein helps push cravings, leading to weight loss.

If you are interested in more Low Carb breakfast, check out this delicious Low Carb Zucchini Breakfast Skillet from Meals and Mile Markers. This is just one of several delectable recipes!

Hope you enjoy the recipe!

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Keto Southwestern Skillet

Author: Rochelle Stivers

Serves: 4

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Ingredients

• 2 Tablespoons sliced almonds
• 1 yellow sweet pepper, cut into bite sized strips
• 1 fresh jalapeno, seeded and chopped
• 1 Tablespoon olive oil or cooking oil
• 4 medium tomatoes, peeled and chopped
• 1 -1-1/2 teaspoons chili powder
• ½ Teaspoon ground cumin
• ¼ Teaspoon salt
• 4 eggs
• 1 medium ripe avocado, seeded and peeled (optional)

Instructions

1. In a medium sized frying pan, toast almonds for a few minutes and then remove from the pan. In the same pan, sauté the sweet and jalapeno peppers. Add tomatoes. Season with chili powder, cumin and salt.
2. Bring this mixture to a boil. Reduce heat, cover and simmer for 5 minutes. Next, carefully slide each egg into the mixture by first cracking the egg into a small cup and gently pouring in, once at a time. When eggs have all been transferred over, cook for approximately 5 minutes or until whites are set. Spoon egg and tomato mixture onto serving plate. Sprinkle with almonds. Arrange avocado on the plate. Season with salt and pepper. Serve hot.

Nutrition Information

Carbohydrates: 8g

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