Low-Carb Chorizo Shakshuka

Step 1Slice the onion and the pepper. Dice the zucchini.

Step 2Heat a skillet greased with 2 tablespoons of olive oil or avocado oil over a medium-high heat. Add the onion and cook for 3 minutes. Add sliced chorizo and cook for a minute.

Step 3Add diced zucchini, sliced bell pepper and tomatoes.

Step 4Stir to combine, season with salt and pepper and cover with a lid. Cook for about 10 minutes or until the vegetables are crisp tender.

Step 5Using a spatula, create 4 small wells. Crack one egg into each one of them. (It's better if you crack the eggs one by one into a small bowl rather than directly into the skillet as you don't want any egg shells of bad eggs.)

Step 6Reduce the heat to medium and cover with a lid. Cook for about 5 minutes or until the egg whites are just about set and the egg yolks are still runny. Instead of the lid you could even place it under a broiler and cook for a few minutes.

Step 7Remove the lid and drizzle the remaining 1 tablespoon of extra virgin olive oil. Optionally, sprinkle with fresh herbs such as parsley, cilantro or spring onions. Serve immediately while still warm.