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• 12 to 16 ounces cherry tomatoes, halved (340 g to 453 g)
• 3 tablespoons avocado oil, divided (45 ml)
• 1 onion, finely chopped
• 4 cloves garlic, thinly sliced
• 1 pound ground lamb (or other ground meat) (450 g)
• 1 teaspoon ground cumin (5 ml)
• 1/2 teaspoon smoked paprika (2.5 ml)
• ¾ teaspoon salt (3.7 ml)
• ½ cup bone broth (or chicken broth) (120 ml)
• Fresh herbs for garnish, like parsley or dill
Heat 1 tablespoon (15 ml) avocado oil over medium-high heat in a wide saucepan that has a lid. When the pan is really hot, add the cherry tomatoes and cook about 5 minutes until the tomatoes are lightly charred and begin to soften. Stir the tomatoes as little as possible. Remove the tomatoes from the pan and set aside.
Add the remaining 2 tablespoons avocado oil to the pan. Add the onion and sauté 3 to 5 minutes until the onion begins to soften. Add the garlic, and sauté 2 minutes more. Add the lamb and season with cumin, smoked paprika, and salt. Cook until lightly browned and no longer pink, about 6 minutes.
Add bone broth to the saucepan, and bring to a boil. Turn the heat to low. Crack 4 to 6 eggs in the pan on top of the meat.*
Cover the pan with a lid and cook until the egg whites are set (about 7 minutes) but the yolks are still soft.
Before serving, add the tomatoes and garnish generously with chopped parsley, dill, or other fresh herbs.
*The meat and tomatoes can be cooked ahead of time, then reheated in smaller portions with a little bit of bone broth and 1 or 2 eggs.
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