KETO SHAKSHUKA RECIPE

Are you tired of eating daily egg toast for breakfast? Try this easy keto shakshuka recipe. This is a super nutritious and flavorful recipe featuring eggs in a spiced and tangy tomato sauce.

Whether you're looking for a filling breakfast, a hearty brunch, or a savory dinner, this recipe is sure to satisfy.

This recipe is also great for meal prep. This is another great thing about this recipe. 

I love the one pan, one skillet breakfast recipes like casserole, eggs and spinach breakfast skillet or frittata because these types of recipes are super delicious and super nutritious, as well as quick and simple, and shakshuka is one of them.

 

What is Shakshuka?

Shakshuka is a popular dish from North Africa and the Middle East that combines poached eggs with a savory tomato sauce. Traditionally, it's seasoned with a blend of spices including cumin, paprika, and cayenne pepper, giving a powerful and fragrant flavor profile.

We've made a few simple changes without compromising flavor to make this traditional dish keto-friendly. We're using low-carb and wholesome ingredients instead of high-carb ingredients like bread or sauces that are loaded with sugar.

WHY YOU'LL LOVE THIS KETO SHAKSHUKA 

• Experience bursts from the perfectly poached eggs to the rich tomato sauce, all enhanced by a hint of aromatic spices.

• Enjoy it for dinner, brunch, or breakfast—this meal fits well at any time of day.

• Keto Shakshuka is a delicious and nutritious dish that is loaded with nutrients from eggs and fresh vegetables.

• Whether you're cooking for yourself or serving your friends, this dish will impress with its brilliant colors and pleasant aroma.

Ingredients:

- 2 tablespoons olive oil

- 1 onion, diced

- 1 bell pepper, diced

- 2 cloves garlic, minced

- 1 can (14 ounces) diced tomatoes (no-sugar-added)

- 2 tablespoons tomato paste

- 1 teaspoon paprika

- 1/2 teaspoon cumin

- Pinch of cayenne pepper (optional)

- Salt and pepper to taste

- 4 large eggs

- Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. In a big skillet over medium heat, warm up the olive oil.

2. Fill the skillet with diced onion and bell pepper. Cook for about 5 minutes, or until soft.

3. Add the minced garlic and stir. Cook for one more minute, or until fragrant.

4. Fill the skillet with diced tomatoes and tomato paste, together with their juices. Stir all together.

5. Add salt, pepper, cumin, cayenne, and paprika to the tomato mixture. Taste and adjust the seasoning accordingly.

6. Simmer the tomato sauce for 10 to 15 minutes, or until it begins to thicken a little.

7. Make small wells in the sauce with a spoon. One egg should be cracked into each well, evenly spaced apart.

8. Place a lid on the skillet and cook the eggs for the length of time necessary to get the desired doneness—roughly 5-7 minutes for runny yolks and longer for firmer yolks.

9. Take the skillet off of the heat as soon as the eggs are done to your preference.

10. Garnish finely chopped fresh cilantro or parsley to the keto Shakshuka.

Serve and Enjoy!

NOTES:

• Simmer the sauce until it reaches the required thickness, ensuring that it is neither too runny nor too thick.

• To ensure that the eggs cook and distribute evenly, make small wells in the tomato sauce before cracking them.

• Keep an eye on the eggs to prevent overcooking the yolks.

• Give it a try and let us know how you like it! Stay tuned and share with your family and friends.