Keto African Egg Stew

The Preparation

• 6 large egg
• 2 medium fresh tomatoes
• 1/2 medium onion
• 2 teaspoon fresh garlic
• 1/2 cup olive oil
• 1 medium red bell pepper
• 1 medium jalapeno pepper
• 1 teaspoon curry powder
• 1/2 teaspoon fresh thyme
• 1 whole chicken bouillon cube
• Salt to taste

The Execution

1. Measure out and prepare all of the ingredients. Core the tomatoes. Slice the red bell pepper and remove seeds. Slice half of the onion and jalapeno pepper.
2. In a blender, add the cored tomatoes, sliced red bell pepper, onion, and jalapeno pepper. Blend for a few seconds.
3. Mince the garlic and slice the other half of the onion.
4. In a frying pan over medium heat, add the olive oil and saute the garlic and sliced onion for about 1 minute.
5. Meanwhile, in a bowl, whip up the eggs.
6. Pour the blended tomatoes into the frying pan. Stir while simmering for about 5 minutes.
7. Add the jalapeno, curry powder, thyme, and chicken bouillon cube. Stir this together and let sit for about 2–4 minutes more.
8. Pour in the eggs. Let cook for about 2–3 minutes without stirring. Then, stir everything together for about 1 minute.
9. Garnish with a dash of salt and extra thyme. Enjoy!

Notes

This makes a total of 4 servings of Keto African Egg Stew. Each serving comes out to be 388 calories, 35.2g fat, 5.1g net carbs, and 11.6g protein.