This quick and easy Keto Shakshuka combines a spicy, creamy tomato and pepper sauce with poached eggs. This nutritious and hearty low carb dish is just fantastic for breakfast or any meal of the day.
Have you ever tried Shakshuka? It’s a lot of fun to say. And that may be my new favorite way to eat eggs. There are tons of recipe variations, but they all feature eggs in a thick and rich tomato sauce.
You can get a delicious supper on the table in no time! While we enjoy this meal for breakfast, it may be eaten at any time of day. It creates a fantastic fast dinner that I adore. So, if you’re tired of your regular scrambled eggs in the morning, this might be a great substitute. You’ll still receive your eggs in the morning, but in a different way.
- What is Shakshuka?
- Keto Shakshuka Ingredients
- How To Make The Perfect Keto Shakshuka
- Tips For Making The Perfect Keto Shakshuka
- What To Serve It With
- How To Store The Leftovers
- Looking for More Keto Breakfast Recipes? Try these:
- Keto Shakshuka
What is Shakshuka?
Egg shakshuka is a one-pan meal of softly poached eggs in a flavorful sauce of boiling tomatoes, green peppers, onions, and garlic. A few spices are added, and the amounts may differ somewhat from one recipe to the other.
Traditional Shakshuka is known as a North Africa (Tunisia) and Middle Eastern dish that’s enjoyed for breakfast. In Arabic, the word shakshuka means “all mixed up”, basically a mixture of tomatoes, onions, spices to make a delicious sauce that’s the base for the poached eggs.
Keto Shakshuka Ingredients
The list of items required to prepare this delicious breakfast meal is pretty short. The precise measurements are given in the recipe card below. All you need are a few pantry staples and some veggies. Here’s a summary of what you’ll need:
- Eggs – I used large eggs, but smaller eggs will also cook beautifully in the tomato sauce.
- Tomatoes – The show’s main attraction! You can use fresh tomatoes or canned diced tomatoes. In this recipe, I used tomato fire-roasted crushed tomatoes.
- Olive Oil -If you want an oil with a higher smoke point, you may substitute it with avocado oil. Butter or ghee also provides a fantastic flavor.
- Onion and garlic
- Spices – I season it with paprika, cumin, and red pepper flakes. Make sure that the spices you use are fresh for a better depth of flavor.
- To Garnish – You may use either chopped cilantro or chopped parsley, or keto bread to soak up the flavorful sauce.
How To Make The Perfect Keto Shakshuka
It’s simple to make shakshuka! Scroll down to the recipe paper for more information. Here are the fundamental steps:
- Start by making the sauce. Add the diced onion and bell pepper to the frying pan and cook for 5 minutes, or until the onions are translucent and starting to soften. Add the minced garlic, spices, and tomato sauce and cook for an additional 1 to 2 minutes, stirring to combine.
- Add the diced tomatoes and bring to a boil. Simmer on low for 10 minutes or until the mixture is thick and the liquid is almost entirely reduced.
- Add the eggs. Make four tiny holes in the mix using the back of a spoon. Crack an egg into each well gently.
- Reduce heat and cook, covered, for 5 minutes, or until the yolks begin to firm, or until the whites are soft but consistently set.
Tips For Making The Perfect Keto Shakshuka
- I recommend covering the skillet after adding the eggs to poach in the tomato sauce, so the egg whites cook evenly.
- If the tomato sauce is drying out and the egg whites are still not entirely cooked, pour a little water on top.
- To keep this keto-friendly, you need to make sure that the tomato sauce has no sugar added.
- Adjust cooking time depending on how you prefer your eggs. I cook mine until the egg whites look set, so the yolks are perfectly runny. This takes about 5 minutes, and if you prefer firmer eggs, cook for 8 minutes.
- If you enjoy runny egg yolks, here’s to make them! Rather than poaching the entire egg in the tomato sauce, I start with the egg whites and cook for 4 minutes before adding the yolk for the last minute.
What To Serve It With
Traditional Shakshuka is delicious with toasted keto bread, avocado slices, over spaghetti squash, or cauliflower rice. We love how handy this dish is, and it tastes great with fresh cilantro or parsley as well.
How To Store The Leftovers
The tomato sauce can be stored and made in advance. Then, wherever you’re ready to enjoy this dish, cook the eggs into the sauce. So, you can prepare as much sauce as you like and store it in an airtight jar in the fridge for up to 4 days.
Shakshuka is a one-skillet dish that is suitable for any gluten-free or grain-free diet, and you can customize it in various ways:
- If you don’t eat eggs, you can make shakshuka with meat and leave out the eggs.
- Use chorizo for a no egg protein-packed Shakshuka version. This spicy, high-fat beef adds flavor to every meal! It’s much better with runny egg yolks.
- Cheese can top this meal, feta and chèvre are both excellent choices.
Looking for More Keto Breakfast Recipes? Try these:
- Easy Keto Breakfast Sandwich
- Breakfast Keto Egg Muffins – Perfect Macros & Low in Carbs
- Keto Sheet Pan Pancakes
- Simple Chocolate Keto Chia Seed Pudding
- 6 large eggs
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 2 tsp tomato paste
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes optional
- 28 oz crushed tomatoes
- 2 tbsp chopped fresh parsley or cilantro to garnish
- ¼ tsp fine sea salt
- Freshly ground black pepper to taste
- ½ cup crumbled feta to serve
- Place a large skillet over medium heat and add olive oil.
- Once the pan is hot, add chopped onion, and bell pepper. Cook for 4-5 minutes, constantly stirring until the onion is softened and fragrant.
- Add minced garlic, tomato paste, tomato paste, cumin, paprika, and red flakes, and cook for 1-2 minutes.
- Reduce the heat and add in the crushed tomatoes and stir to combine. Simmer on low for about 10 minutes. Season with salt and pepper to taste.
- Use a spoon to make small wells and crack an egg into each hole.
- Cover the pan with a lid and cook for about 5 minutes or until the eggs look set.
- Garnish with fresh parsley and serve with crumbled feta on top.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: