{"id":123,"date":"2019-01-05T01:43:42","date_gmt":"2019-01-05T01:43:42","guid":{"rendered":"https:\/\/www.culinarylion.com\/?p=123"},"modified":"2021-10-29T21:51:51","modified_gmt":"2021-10-29T21:51:51","slug":"shakshuka-eggs-in-purgatory","status":"publish","type":"post","link":"https:\/\/www.culinarylion.com\/shakshuka-eggs-in-purgatory\/","title":{"rendered":"Low Carb Shakshuka (Eggs in Purgatory)"},"content":{"rendered":"Jump to Recipe<\/a>\n\n\n

You'll never look at eggs the same way again after you try this ketofied version of shakshuka. hard to say easy to make and even easier to eat. perfect addition to your next low carb brunch<\/p><\/blockquote>\n\n\n\n

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Where to begin? This simple baked egg dish has many names and even more variations of recipes. In reading up on this dish I couldn\u2019t find any definitive answer as to its origin. Some say the dish was first prepared in the Middle East and variations have been passed through turkey, the Ottoman Empire and all through Eastern Europe. Others say a version of the recipe can be traced back to Yemen. Some versions are vegetarian while others prepared with lamb. Some have cheeses like feta crumbled on top while others are garnished with peas. It seams like each version is seasoned with the spices of the region. Cumin, coriander and caraway are found in Moroccan versions and oregano, basil and parsley in southern Italian versions. The term \u201cEggs in Purgatory\u201d is said to refer to the eggs as the souls suspended in limbo as a fiery red sauce surrounds them. Sounds kinda bad ass to me.<\/p>\n\n\n\n

\"Shakshuka<\/figure><\/div>\n\n\n\n

Now that you can impress your friends with a brief possibly accurate history of this dish, I\u2019m going to throw another curve ball to its evolution by adding Italian sausage and cauliflower rice. Eggs and tomato sauce sound great and all but I need something to fill me up so I needed some meat and something to soak up that tasty sauce so I thought cauliflower rice would be perfect paying homage to another classic dish Paella. Instead of serving the traditional crusty bread I substituted Grilled cheese \u201ctoast\u201d points. I used Thick slices of Queso Blanco instead of Halloumi because it is significantly less expensive and just as tasty.<\/p>\n\n\n\n

This magical creation is a perfect brunch item but could really be served anytime. It\u2019s filling and a great dish that you can use serve right out of the pan at the table. No more talk it\u2019s time to cook, hope you enjoy this dish and please tag me if you decide to give it a try!!<\/strong><\/em><\/p>\n\n\n\n

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