Red Pepper & Egg Shakshuka with Pesto
& Keto Snickerdoodle Cookies
- Milk
- Eggs
- Tree Nuts
Our chefs were inspired by traditional shakshuka recipes for this one-pan meal that’s delicious any time of day. You’ll start by sautéing summer squash and red onion with an Italian seasoning blend, then add savory balsamic roasted red pepper sauce to create the base for this dish. Crack the eggs into the sauce, sprinkle with mozzarella and Parmesan cheeses, then cover to finish cooking the eggs. Garnish with herbaceous basil pesto and parsley, more Parmesan (of course), and a sprinkle of red pepper flakes for a flavorful, spicy, colorful dish in no time at all. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness. Nutrition values for 2 Keto Snickerdoodle Cookies are as follows: Calories 170, Fat 13 g, Saturated Fat 4.5 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 19 g, Fiber 6 g, Sugar 1 g, Protein 4 g.
Ingredients
1 unit
Summer Squash
1 unit
Red Onion
4 ounce
Fresh Mozzarella Cheese
(Contains: Milk)
¼ ounce
Parsley
¾ teaspoon
Italian Herb & Red Pepper Blend
2.25 ounce
Roasted Red Peppers
5.25 ounce
Balsamic Roasted Red Pepper Sauce With Olive Oil
1 unit
Umami Stock Concentrate
2 unit
Eggs
(Contains: Eggs)
2 ounce
Parmesan Cheese
(Contains: Milk)
1.75 ounce
Basil Pesto
(Contains: Milk)
½ teaspoon
Crushed Red Pepper Flakes
6 unit
Keto Snickerdoodle Cookie
(Contains: Eggs, Milk, Tree Nuts)
Not included in your delivery
Olive Oil
Salt
Pepper
Nutrition Values
Cooking Steps
Please refer to the recipe card for Step 1.
