This is right up my alley!! I grew up eating grits & eggs with tomato “gravy” (home canned stewed tomatoes heated up with a bit of bacon grease). I also love Italian food. I already know I’m going to love this and I won’t miss the grits! (No pepper heat for me, though, please.) I think a nice twist would be to add crumbled browned Italian sausage to the tomatoes too.
THANK YOU! I forgot all about this. When our daughter was doing a vegetarian diet, she made this for us and said it was an Israeli dish. Probably had different spices. I do eggs for the fam every Monday. I’m going to add this to my repertoire. We love Italian foods, and I rarely make them anymore. Plus I have rosemary growing. I think I will add onion instead of jalepeños for us.
That looks delish! And for a change I have all the ingredients without having to go to the store. I prefer hard set or “jammy” eggs so it looked perfect!
This was my Saturday brunch today, and it was excellent! I always keep several 10oz cans of Rotel on hand, and adapted the recipe to serve just me. I started with some crumbled breakfast sausage, just enough to lightly spread across my 10” skillet, then diced up a section of white onion (less than a quarter of the whole thing), added a dollop of garlic paste, then half a can of Rotel (which was convenient, since I’d used the first half of it for a meal yesterday), and let it simmer down like you demonstrated. Then I cracked 2 eggs into 2 divots, covered it and let them cook for about 6 minutes. They came out perfect, with the whites cooked through and the yolks still runny. I put some shredded Mexican blend cheese on it, since I don’t have any Parmesan right now. So yummy!
I am a fan of the jammy eggs, I was thrilled to see you'd overcooked them. Also, that wild steam overtaking the camera gave me a solid Batman vibe when he throws the smoke pellets so he and Robin can escape the bad guys!
The Chinese also do an eggs and tomato dish seems to be a universal favourite, I make a single serve version in a ramekin, mix finely chopped bacon onion and tomato in a fry pan cook until bacon is how you like it put in ramekin crack the egg on top bake in the oven till done grate cheese of choice over egg and tuck in, Can make it with sausage or beans ground beef ; pork or any leftover cooked meat .
I am from an Italian family when my mother used to make big pots of spaghetti sauce she would make this. I didn’t know they still made those cheese Greater we used to have a metal one back in the early 60s.😀👍
I love eggs cooked in salsa. I get a really good salsa from the store and I hate it on the stove in a frying pan and crack a couple eggs on top cover it turn it low. Yum. I haven’t had it for a while. This sounds so good
When cameras fog up from the steam of cooking… I suggest that you get a quite blowing fan that blows across your cameras lens... What a great show and great production quality… 😎🌴
STEVE! THANK YOU for being REAL! My mom taught me early on to crack my eggs one or two at a time into a separate bowl...because shells. How many chefs and keto vloggers crack them directly into the mixing bowl with the rest of the ingredients? I DO appreciate the need for expediency and minimizing extra dishes, but is everyone else really so perfect that they never get shell shards in the egg when they crack them? Also, thanks so much for including how to quickly correct an "oops" when an extra egg bloops out. This dish looks and sounds amazing, and I will definitely be trying it.
Very similar to my Salsa Verde eggs (my own recipe) done very similarly but using salsa verde as the poaching agent, scooped up and put over a low carb tortilla, topped with sharp cheddar, pico de Gallo and avocado. Yum!
You’ve got hardware and software recommendations and some good humor. And another camera angle. I don’t know if you were intentionally channeling Alton Brown, but this reminded me of it. Thanks as always for the great content!
This looks really good. Rotel also makes a habanero flavored which is pretty hot but taste amazing. Another quick recipe, if you’re frying salmon with garlic and butter. Once you flip the salmon put about 3 tablespoons of that rotel habanero on top as it finishes cooking and then serve that with some slices of avocado and it does one of those amazing flavor meld things that create magic cards per serving. It turns simple fried salmon into a five star restaurant quality meal. I don’t know what it is but something in that habanero version its the salmon perfectly and then the avocado side as well adds another perfect combination level to it. I tried it with the jalapeño version of rotel but I think it something in the habanero that works with the salmon.
I love this recipe! I find eggs continue cooking in this poached situation. It goes from soft to done in the residual heat of the tomatoes and pan. Mmmm, making this this weekend for sure.
The cut proof gloves are a good idea. I feel for you when you are talking about loosing fingertips. I lost some fingertips on a mandolin slicer one time; had to go to the hospital because I couldn't stop the bleeding.
Looks yummy! Love Rotel tomatoes and hot peppers. An easy, creamy keto-friendly version I make often is frying breakfast sausage into small pieces and adding Rotel and cream cheese. No additional seasonings needed. Then, poach eggs in the divots. Great for a crowd.
I love your cooking videos. You are a great educator. I like your “why” (shells in the eggs) in demonstration. Great tips as you cook. Thank you so much.
Grew up on this . Being Italian and Roman Catholic. This made for a fast Friday lent super . Although my dad would have frowned on the jalapeno peppers !!! Lol. 👍
Steve, have not seen any of your videos in several months, but must comment that you look very healthy these days. I’ve made the Middle Eastern version of this dish a few times and love it. Will try your version minus the jalapeño this weekend. Bought 4 dozen eggs at a very good price I need to use them up!
With a salad, this would be a great dinner meal. We love breakfast for dinner. My boyfriend is not low carb so I could see him eating this with some toasted crusty Italian bread. We've had shakshuka but I have never made it. Hmmmm...
The wonderful thing about eggs no matter how you're making them is it all about preference. To me, those eggs were perfectly cooked! And I loved the bloopers in the humanity of it all. I even like the rules about keto that come up when you subscribe. I had a keto authoritarian friend Who excoriated me for my less than pristine strict preparation. I still lost 35 pounds in three months. Not bad
Hey steve, just wanted to say can't patreon anymore right now because of other priorities. Still love your stuff and will be supporting you again as soon as my life stabilses somewhat...
Steve, oh my goodness!!! Breakfast??? Maybe dinner. Lol. If that’s your favs I would say that ACV is doing a fantastic job keeping that heartburn in check. Enjoy!
Ro-Tel for the win! That's a southern standard for every pantry. Need a quick queso? ROTEL! Need a quick enchilada sauce? ROTEL! Need to get the old bowels moving? ROTEL! Just kidding on that last one. But it is good for a lot of dishes.
I know this is far from what you did, but I'm going to try this over the weekend with Arrabiatta sauce. It looks fabulous! Incidentally, if you mix a jar of Rao's Arrabiatta sauce, a half jar of chicken broth bit of cream, and a cup (or more) of shredded cheddar cheese it makes fabulous tomato cheddar soup! My son likes it with added chorizo!
That is one of my go-to keto breakfasts. I made that before I even started keto. I got it from middle eastern youtuber. I don't make it often because I try to eat 0 carbs. Tomatoes are not a 0 carb option. But once in a while I splurge. I need to look for the tomato and peppers mix.
Thank you for your videos, they are actually soothing besides teaching this adult how to do things keto-ish in the kitchen. A question not related to this video: if you got beef tips at a Chinese take out and got home to see they put the sauce on, would you think washing off the sauce would help? Thanks again for your time
Hey Steve! This is one of my all time favorite dishes. I prefer the flavor profile of Shakshuka, but the Italian version is almost as good. I like Cento Italian style tomatoes, 5net for 1/2 cup. I also do a modified version using a Bolognese which I think takes this to a whole different level. Thank you for this one, I hope your viewers try it, because it is easy and awesome! I hope all is well with the entire SK clan. Be well my friend 🙏
It's a method that is SO customizable. A person could change up the spices/herbs, sauté some fresh spinach in it, even add some sausage or other ground meat.
@@SeriousKeto oh man, I might need to do a spinach version tonight in my ditch oven over the fire! I really like when you do these types of videos. So amazing and so helpful!!! Be well!
The yolks look perfect to me! TIP: for eating garlic - cut out the root before cooking. You'll never have garlic "come back" on you later. The root is indigestible.
This will be breakfast on Memorial Day weekend when the kids are visiting . THANK YOU ! A little oregano at the end to make it even more Italian ??? AND, can you try the Middle Eastern version of this? It sounds delicious also !! Go Steve!
I think the bottom of the eggs got done harder because they touched the pan. If you go a little saucier and make your divots with still some sauce for the egg the yolks stay more consistent throughout. I make shakshuka fairly often. Spicey yuminess. Kroger actually had a version earlier this year. I bought a jar but was probably the only one so they stopped stocking it. Such is life. Nice recipe 👍
I have made this before... I just started going thru the cupboard grabbing things.. did not use the jalapeno pepper though.. may have to give that a try.. still waiting for my taste buds to work again post covid.. right now everything has a cardboard flavor.. lol Thanks for the great video Mr. Steve..
This is right up my alley!! I grew up eating grits & eggs with tomato “gravy” (home canned stewed tomatoes heated up with a bit of bacon grease). I also love Italian food. I already know I’m going to love this and I won’t miss the grits! (No pepper heat for me, though, please.) I think a nice twist would be to add crumbled browned Italian sausage to the tomatoes too.
absolutely
I thought a bit of meat in the sauce would be yummy too.
Nice video...I'll have to try this. And it took me a second to get your shirt. Love it. I have one that says, "OK, so...With Chips and Salsa"
THANK YOU! I forgot all about this. When our daughter was doing a vegetarian diet, she made this for us and said it was an Israeli dish. Probably had different spices. I do eggs for the fam every Monday. I’m going to add this to my repertoire. We love Italian foods, and I rarely make them anymore. Plus I have rosemary growing. I think I will add onion instead of jalepeños for us.
Love the idea... and also love the included bloopers. 'Serious Keto... Professional But Human'
There were more bloopers, but they had F-bombs in them and this is a "family friendly" channel. 😉
That looks delish! And for a change I have all the ingredients without having to go to the store. I prefer hard set or “jammy” eggs so it looked perfect!
This was my Saturday brunch today, and it was excellent! I always keep several 10oz cans of Rotel on hand, and adapted the recipe to serve just me. I started with some crumbled breakfast sausage, just enough to lightly spread across my 10” skillet, then diced up a section of white onion (less than a quarter of the whole thing), added a dollop of garlic paste, then half a can of Rotel (which was convenient, since I’d used the first half of it for a meal yesterday), and let it simmer down like you demonstrated. Then I cracked 2 eggs into 2 divots, covered it and let them cook for about 6 minutes. They came out perfect, with the whites cooked through and the yolks still runny. I put some shredded Mexican blend cheese on it, since I don’t have any Parmesan right now. So yummy!
Yum!
I am a fan of the jammy eggs, I was thrilled to see you'd overcooked them. Also, that wild steam overtaking the camera gave me a solid Batman vibe when he throws the smoke pellets so he and Robin can escape the bad guys!
😆
The Chinese also do an eggs and tomato dish seems to be a universal favourite, I make a single serve version in a ramekin, mix finely chopped bacon onion and tomato
in a fry pan cook until bacon is how you like it put in ramekin crack the egg on top bake in the oven till done grate cheese of choice over egg and tuck in, Can make it with
sausage or beans ground beef ; pork or any leftover cooked meat .
Yum
I am from an Italian family when my mother used to make big pots of spaghetti sauce she would make this. I didn’t know they still made those cheese Greater we used to have a metal one back in the early 60s.😀👍
I was raised on Rotel, the best was when we made our own from the garden. Definitely going to try this one.
I’m in Wisconsin, so I’m still close to 3 months away from garden tomatoes.
I love eggs cooked in salsa. I get a really good salsa from the store and I hate it on the stove in a frying pan and crack a couple eggs on top cover it turn it low. Yum. I haven’t had it for a while. This sounds so good
When cameras fog up from the steam of cooking…
I suggest that you get a quite blowing fan that blows across your cameras lens...
What a great show and great production quality…
😎🌴
Great suggestion
This seams like a variation of shakshuka. Looks yummy!!
That’s what I said in the intro. 😉
@@SeriousKeto I obviously was distracted when you said that! 🤣🙃
STEVE! THANK YOU for being REAL! My mom taught me early on to crack my eggs one or two at a time into a separate bowl...because shells. How many chefs and keto vloggers crack them directly into the mixing bowl with the rest of the ingredients? I DO appreciate the need for expediency and minimizing extra dishes, but is everyone else really so perfect that they never get shell shards in the egg when they crack them? Also, thanks so much for including how to quickly correct an "oops" when an extra egg bloops out. This dish looks and sounds amazing, and I will definitely be trying it.
I see this for dinner over toast, thanks Steve
Very similar to my Salsa Verde eggs (my own recipe) done very similarly but using salsa verde as the poaching agent, scooped up and put over a low carb tortilla, topped with sharp cheddar, pico de Gallo and avocado. Yum!
Tasty
You’ve got hardware and software recommendations and some good humor. And another camera angle. I don’t know if you were intentionally channeling Alton Brown, but this reminded me of it. Thanks as always for the great content!
This looks really good. Rotel also makes a habanero flavored which is pretty hot but taste amazing.
Another quick recipe, if you’re frying salmon with garlic and butter. Once you flip the salmon put about 3 tablespoons of that rotel habanero on top as it finishes cooking and then serve that with some slices of avocado and it does one of those amazing flavor meld things that create magic cards per serving. It turns simple fried salmon into a five star restaurant quality meal. I don’t know what it is but something in that habanero version its the salmon perfectly and then the avocado side as well adds another perfect combination level to it. I tried it with the jalapeño version of rotel but I think it something in the habanero that works with the salmon.
I’ll have to look for that. I love habanero.
I love this recipe!
I find eggs continue cooking in this poached situation. It goes from soft to done in the residual heat of the tomatoes and pan.
Mmmm, making this this weekend for sure.
Looks great Steve
The cut proof gloves are a good idea. I feel for you when you are talking about loosing fingertips. I lost some fingertips on a mandolin slicer one time; had to go to the hospital because I couldn't stop the bleeding.
It’s easy to do when you get going fast.
Reminds me a lot of how I used to make Huevos Rancheros. I should try keto-fying my old recioe.
This looks so good! I usually make mine with Raos Marinara and Parmesan cheese.
I like Raos a lot, but a can of Ro-Tel is about 1/4th the cost.
This looks fantastic! Love this Italian version! Thanks for sharing.😊
Ohhh sounds YummO, gonna try this tonight... I've got my on homegrown tomatoes, so here we go...
Blessings 🌞
Looks yummy! Love Rotel tomatoes and hot peppers. An easy, creamy keto-friendly version I make often is frying breakfast sausage into small pieces and adding Rotel and cream cheese. No additional seasonings needed. Then, poach eggs in the divots. Great for a crowd.
Yum!
I love your cooking videos. You are a great educator. I like your “why” (shells in the eggs) in demonstration. Great tips as you cook. Thank you so much.
Grew up on this . Being Italian and Roman Catholic. This made for a fast Friday lent super . Although my dad would have frowned on the jalapeno peppers !!! Lol. 👍
Had this in Chiang Rai North Thailand Super Delicious for Breakfast
Liked the save with the double yolk. 😂 Looks delicious too. I know some people detest runny eggs but not me. Thanks for posting.
That looks delicious and I actually don’t like my eggs too runny unless I have toast to dip in it.
Great job. Very aesthetically pleasing ☺️
I love eggs in purgatory. Delicious share!
Adding this to my recipe playlist. Yummy
That looks amazing!
That's interesting, I was planning to make the middle eastern version tomorrow but now I guess I'm not 😁 I'll give it a try. Thanks Steve!
Looks very tasty, thanks Steve!
Steve, have not seen any of your videos in several months, but must comment that you look very healthy these days. I’ve made the Middle Eastern version of this dish a few times and love it. Will try your version minus the jalapeño this weekend. Bought 4 dozen eggs at a very good price I need to use them up!
With a salad, this would be a great dinner meal. We love breakfast for dinner. My boyfriend is not low carb so I could see him eating this with some toasted crusty Italian bread. We've had shakshuka but I have never made it. Hmmmm...
Awesome recipe. Looks tasty and easy to prepare. Will give it a try.
The wonderful thing about eggs no matter how you're making them is it all about preference. To me, those eggs were perfectly cooked! And I loved the bloopers in the humanity of it all. I even like the rules about keto that come up when you subscribe. I had a keto authoritarian friend Who excoriated me for my less than pristine strict preparation. I still lost 35 pounds in three months. Not bad
I love your shirt! That’s a hilarious take on that infamous one liner! 😂
My favorite. I was actually trying to find the recipe the other day.
Yummy. I love Rotel. Good stuff.
Oh, that looks so good! I’ve got everything in my pantry…so game on. Thanks Steve 😀
Love the idea of using Rotel, Yumm, yumm!!! Im thinking dinner!!!
I had a very similar dish in my recent travels. It was very good.
It’s really good with NM red chili sauce too! Even with Pace Picante sauce.
My stomach growled when I read that.
This looks so good!
Great recipe lots of flavor and this could be addicting.
Wow, that looks delish! It would be a great dish to serve when having company!!
Perhaps, turning off heat, and using residual after covering.
❤️
Or perhaps don't try to juggle filming with three cameras and cooking at the same time...😬
That looks absolutely delicious!👌 On my list to try!
This is dinner right here 😀Thank you!
Just in time...was really needing a new egg recipe. It looks so yummy! Thanks bunches. 😍
Hey steve, just wanted to say can't patreon anymore right now because of other priorities. Still love your stuff and will be supporting you again as soon as my life stabilses somewhat...
no worries.
Oh Yeah ... looks scrumptious 😋
Looks delicious Steve, I will have try it!
That looks delicious. I will use some red pepper flakes instead of the jalapeño.
That will work. 😉
Looks really good.
Eggs .. the perfect food .. thank you for this
My dad used to make a Mexican version, so using cheddar and chili powder and tortilla underneath. Now I'm hungry!
Sounds wonderful. Sort of similar to chiliquiles.
Steve, oh my goodness!!! Breakfast??? Maybe dinner. Lol. If that’s your favs I would say that ACV is doing a fantastic job keeping that heartburn in check. Enjoy!
Another great recipe. It looks so good. 😋
Steve, I love eggs and can't wait to try this! Thank you for another awesome video.
Always great to see you doing recipes. I was a little worried you might not when I saw the view count on your grocery keto review video. :)
I'll continue to do recipes, and my hope is that I can start doing 2 per week once I'm an empty nester.
@@SeriousKeto Fantastic! I enjoy everything you put out in your channel, but especially your recipes.
Ro-Tel for the win! That's a southern standard for every pantry.
Need a quick queso? ROTEL!
Need a quick enchilada sauce? ROTEL!
Need to get the old bowels moving? ROTEL!
Just kidding on that last one. But it is good for a lot of dishes.
Yep. I'm a big fan of their products.
Looks yummy!!!
I know this is far from what you did, but I'm going to try this over the weekend with Arrabiatta sauce. It looks fabulous!
Incidentally, if you mix a jar of Rao's Arrabiatta sauce, a half jar of chicken broth bit of cream, and a cup (or more) of shredded cheddar cheese it makes fabulous tomato cheddar soup! My son likes it with added chorizo!
Yum!
For the record, you got my “like” within 3 seconds just based off your shirt. Well played and very brave to wear on a video. Thanks for the chuckle!
It looks delicious.
Sunday dinner or brunch or breakfast but it will be Sunday for sure! Looks so delicious! 😊
looks delicious! love Ro-tel!
Looks great, I’m really fussy about my eggs too and I always cook them separately the add them to the sauce, usually poached.
Needs parmesan. Great recipe. Thanks Steve
Did you miss the part where I put Parmesan on it?
Thanks Steve! Looks yummy! Love today’s shirt! No explanation needed! 🤣🤣🤣
That is one of my go-to keto breakfasts. I made that before I even started keto. I got it from middle eastern youtuber. I don't make it often because I try to eat 0 carbs. Tomatoes are not a 0 carb option. But once in a while I splurge. I need to look for the tomato and peppers mix.
Love the shirt!!
Looks yummy Steve!😀👍 I think I'd like to try this with salsa😁 Have a blessed week y'all 💜🙏✌️🌞💐🎶
For me, I thought the egg yolks were perfect! I really don't like runny yolks. Great job, Steve!
I wasn't so sure about eggs and tomato but that sure does look good. I'm going to do this one. Maybe on a second time add some cooked sausage slices.
That would totally work...
Ooh! Chorizo 🤤
Looks awesome. Just saw this on a local bakery menu. I had no idea what it was! =D
Wow looks delicious 😋
This is Interesting it's worth it try not a tomato fan first thing g in the morning
When you grated the garlic, I made a sound like my dog looking at buttery popcorn.
I hope that's a good thing. 😄
@@SeriousKeto a very good thing.
Then I better give a heart to your comment. 🙂
The wife loves eggs, tomatoes, and Italian food. Can't wait to drop this on her after a 12 hour shift. I don't know how nurses do it.
Thank you for your videos, they are actually soothing besides teaching this adult how to do things keto-ish in the kitchen. A question not related to this video: if you got beef tips at a Chinese take out and got home to see they put the sauce on, would you think washing off the sauce would help? Thanks again for your time
If your asking if it will reduce the carbs, I would say yes.
Hey Steve! This is one of my all time favorite dishes. I prefer the flavor profile of Shakshuka, but the Italian version is almost as good. I like Cento Italian style tomatoes, 5net for 1/2 cup. I also do a modified version using a Bolognese which I think takes this to a whole different level. Thank you for this one, I hope your viewers try it, because it is easy and awesome! I hope all is well with the entire SK clan. Be well my friend 🙏
It's a method that is SO customizable. A person could change up the spices/herbs, sauté some fresh spinach in it, even add some sausage or other ground meat.
@@SeriousKeto oh man, I might need to do a spinach version tonight in my ditch oven over the fire! I really like when you do these types of videos. So amazing and so helpful!!! Be well!
Is this your full time job? I enjoy your videos!
Yes 🙂
The yolks look perfect to me! TIP: for eating garlic - cut out the root before cooking. You'll never have garlic "come back" on you later. The root is indigestible.
We call those Spanish eggs (a few adjustments of course) here, but I'm definitely going to try the Italian version- yum!
Sometimes I’ll do a no bean chili and poach eggs in it similar to this dish but American
looks real good have to try this
This will be breakfast on Memorial Day weekend when the kids are visiting . THANK YOU ! A little oregano at the end to make it even more Italian ??? AND, can you try the Middle Eastern version of this? It sounds delicious also !! Go Steve!
That looks delicious.
I think the bottom of the eggs got done harder because they touched the pan. If you go a little saucier and make your divots with still some sauce for the egg the yolks stay more consistent throughout. I make shakshuka fairly often. Spicey yuminess. Kroger actually had a version earlier this year. I bought a jar but was probably the only one so they stopped stocking it. Such is life. Nice recipe 👍
I have made this before... I just started going thru the cupboard grabbing things.. did not use the jalapeno pepper though.. may have to give that a try.. still waiting for my taste buds to work again post covid.. right now everything has a cardboard flavor.. lol Thanks for the great video Mr. Steve..
That looks so good and would make a great dinner.
I cook it all the time but I add chorizo (spicy Mexican sausage) to it.
Yum
Nice! Perfect fish Friday dish!
Agree right up my alley
Looks good. I was expecting you would have used your beloved Rao arrabbiata sauce for this recipe. ;)
$1.59 for a 28 oz can of Ro-Tel vs $9 for a jar of Rao's. 😄