Keto Shakshuka Recipe

This Quick and Easy Keto Shakshuka is a flavorful, low-carb breakfast perfect for those on a keto diet. Combining simple ingredients, this keto shakshuka recipe offers a delicious meal with a rich tomato sauce and perfectly runny eggs. It’s the best low-carb shakshuka you’ll ever make.

Whether you’re new to making keto recipes or a seasoned pro, this easy shakshuka recipe is sure to become a favorite. Plus, this one-skillet dish is a great way to enjoy the flavors of a traditional shakshuka recipe without the carbs. 

Shakshuka is a traditional dish from North Africa. This low-carb option is perfect for any time of the day. With only 5.2g net carbs per serving, it’s a guilt-free way to enjoy a delicious meal.

If you’d like to see how I made this recipe, check out my quick YouTube video for helpful process shots and tips!

Ingredients

  • green bell peppers
  • green onions
  • extra virgin olive oil
  • garlic powder
  • paprika 
  • ground cumin
  • ground coriander 
  • diced tomatoes
  • medium eggs 
  • chili powder 
A close-up image of a keto shakshuka in a skillet, featuring poached eggs nestled in a bed of chunky tomato sauce with diced vegetables, cooked to perfection.
Low Carb Keto Shakshuka Recipe

Instructions

  1. Heat the olive oil in a large cast iron pan over medium heat.
  2. Add the green bell peppers and spring onions. Cook for 3-4 minutes until they start to soften.
  3. Stir in the garlic granulespaprikacumin, and coriander. Cook for another minute.
  4. Add the chopped tinned tomatoes and chilli powder. Bring to a simmer and cook for about 10 minutes until the sauce thickens.
  5. Make small wells in the sauce and crack the eggs into each well.
  6. Cover the pan and cook for about 5-7 minutes, until the egg whites are set but the yolks are still runny.
  7. Serve hot, garnished with fresh cilantro if desired.
Close-up of a keto shakshuka with poached eggs nestled in a rich tomato sauce, sprinkled with green onions.
Keto Shakshuka Recipe – Low-Carb Eggs in Tomato Sauce

Recipe Tips

  • Use fresh tomatoes instead of tinned for a fresher taste.
  • Adjust the chili powder to your spice preference.
  • Serve with keto bread or cauliflower rice for a complete meal.

Ingredient Swaps

  • Red bell peppers can be used instead of green for a sweeter flavor.
  • Diced onion can replace spring onions.
  • Marinara sauce can be used instead of chopped tomatoes for a richer flavor.
Close-up image of keto shakshuka featuring poached eggs in a bed of chunky tomato sauce, garnished with green herbs on a white plate.
Keto Shakshuka Recipe

Storage

Store any leftover shakshuka in an airtight container in the fridge. It will keep for up to 3 days. Reheat gently on the stove before serving.

This Quick and Easy Keto Shakshuka is a simple dish that’s perfect for any time of the day. It’s packed with healthy fats and low in carbs, making it a great addition to your keto diet. Try it out and make it your new favorite way to enjoy a low-carb breakfast!

Enjoy your delicious meal and happy cooking!

FAQ

Q: Can I add cheese to this recipe?
A: Yes, feta cheese or parmesan cheese can be added for extra flavor.

Q: Can I make this dish ahead of time?
A: Yes, you can make the sauce ahead of time and reheat it before adding the eggs.

Q: Is this recipe spicy?
A: It has a little kick from the chili powder, but you can adjust the spice level to your liking.

Q: Can I use red bell peppers instead of green?
A: Yes, red bell peppers can be used for a sweeter flavor.

Q: Can I add meat to this recipe?
A: Yes, you can add ground sausageItalian sausage, or Mexican chorizo for a heartier meal.

Q: What can I serve with shakshuka?
A: Shakshuka pairs well with a simple saladketo bread, or cauliflower rice as a low carb side.

Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can use fresh tomatoes for a fresher taste. Just make sure to chop them finely.

Q: How do I make the eggs runny?
A: Cook the eggs until the egg whites are set but the yolks are still runny. This usually takes about 5-7 minutes.

Q: Can I add extra spices?
A: Yes, feel free to add extra spices like red pepper flakesminced garlic, or fresh herbs to suit your taste.

Q: Can I make this recipe paleo?
A: Yes, this recipe is already a great paleo breakfast option as it is low in carbs and high in protein.

Q: Can I use tomato paste instead of diced tomatoes?
A: Yes, you can use tomato paste for a thicker sauce. Just adjust the amount to your preference.

Q: Can I use different types of peppers?
A: Yes, you can use chili peppers or sliced bell pepper for different flavors and heat levels.

Q: How do I prevent the eggs from overcooking?
A: Cook the eggs over medium-low heat and keep an eye on them to ensure the runny egg yolks are just right.

Q: Can I add fresh herbs to this recipe?
A: Yes, adding fresh parsley or other fresh herbs can enhance the flavor of the dish.

Close-up of a keto shakshuka with poached eggs nestled in a rich tomato sauce, sprinkled with green onions.

Keto Shakshuka Recipe

Author: Rally Rus
This Quick and Easy Keto Shakshuka is a flavorful, low-carb breakfast perfect for those on a keto diet. Combining simple ingredients, this keto shakshuka recipe offers a delicious meal with a rich tomato sauce and perfectly runny eggs. It’s the best low-carb shakshuka you’ll ever make.
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Net Carbs: 5.2g
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Servings 2 servings
Calories 218.7 kcal

Ingredients
 
 

  • 1 cup green bell peppers diced
  • 1 cup green onions chopped
  • 1 tablespoon olive oil extra virgin
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 can tomatoes
  • 4 eggs medium
  • 1 teaspoon chili powder

Instructions
 

  • Heat the olive oil in a large cast iron pan over medium heat.
  • Add the green bell peppers and spring onions. Cook for 3-4 minutes until they start to soften.
  • Stir in the garlic granules, paprika, cumin, and coriander. Cook for another minute.
  • Add the chopped tinned tomatoes and chilli powder. Bring to a simmer and cook for about 10 minutes until the sauce thickens.
  • Make small wells in the sauce and crack the eggs into each well.
  • Cover the pan and cook for about 5-7 minutes, until the egg whites are set but the yolks are still runny.
  • Serve hot, garnished with fresh cilantro if desired.
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YouTube Video

Notes

Recipe Tips

  • Use fresh tomatoes instead of tinned for a fresher taste.
  • Adjust the chili powder to your spice preference.
  • Serve with keto bread or cauliflower rice for a complete meal.

Ingredient Swaps

  • Red bell peppers can be used instead of green for a sweeter flavor.
  • Diced onion can replace spring onions.
  • Marinara sauce can be used instead of chopped tomatoes for a richer flavor.

Nutrition

Serving: 1servingCalories: 218.7kcalCarbohydrates: 7.8gNet Carbs: 5.2gProtein: 12.7gFat: 15.6gSaturated Fat: 3.8gSodium: 135.4mgPotassium: 391.1mgFiber: 2.6gSugar: 3.3gVitamin A: 1253.5IUVitamin C: 69.4mgCalcium: 92.8mgIron: 2.6mg
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