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.
Watch how I make this in minutes! It’s like we’re cooking side-by-side in my kitchen!
Ingredients
- green bell peppers
- green onions
- extra virgin olive oil
- garlic powder
- paprika
- ground cumin
- ground coriander
- diced tomatoes
- medium eggs
- 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.
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.
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.
Serve your shakshuka with a slice of Keto Sun-Dried Tomato and Olive Cottage Cheese Bread for a true Mediterranean experience!
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 sausage, Italian sausage, or Mexican chorizo for a heartier meal.
Q: What can I serve with shakshuka?
A: Shakshuka pairs well with a simple salad, keto 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 flakes, minced 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.
Keto Shakshuka Recipe
Equipment
- 1 Spatula
Ingredients
- 1 cup green bell pepper 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 large 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.
Video Recipe
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.
I love this Keto Shakshuka because it’s bold, flavorful, and packed with protein—without the carbs! I created this recipe to be a low-carb, gluten-free twist on a classic, perfect for a hearty breakfast or brunch!