This single-serving Keto Shakshuka Skillet is an easy breakfast for one that’s filled with nutrients and flavor.
Breakfast is my favorite meal of the day, and this Keto Shakshuka is a staple in my kitchen. There is just something about foods that are labeled breakfast foods that I love.
Eggs, bacon, sausage, coffee the list goes on. When I was a kid I used to get super excited when my mom would announce we were having breakfast for dinner. Later in life the local Shoney’s buffet did an all-day breakfast buffet on Wednesdays and in retrospect I’m lucky I don’t have diabetes from french toast sticks.
This recipe is perfect for me because my wife, Lauren, has an egg allergy so a single serving of eggs is exactly what breakfast in our kitchen usually looks like.
This shakshuka is a great way to start the day for many reasons; 1) it’s delicious 2) it’s nutritious and most importantly, 3) you only dirty one skillet. I typically just set the skillet on a trivet at the table and wear an oven mitt on one hand while wielding a fork with the other to really minimize the dirty dishes. #resourceful
Another great thing about this skillet is that you’re using all fresh ingredients minimizing the leftovers that could become waste. Technically you can use canned tomatoes but since you’re only using a little since it’s a single serving a fresh tomato works great here.
Single Serve Keto Shakshuka
Ingredients
- 2 tablespoons olive oil
- 1 medium tomato
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pinch of red pepper flakes
- A handful of chopped kale
- 2 eggs
- Salt to taste
Instructions
- Heat the oil in a small cast-iron skillet, add in the chopped tomato and spices, cook 3-4 minutes until soft.
- Add in the kale and cook 2-3 minutes until wilted. Make two divots in the tomato/kale mixture and crack in the eggs.
- Cover and cook 4-5 minutes over low heat until the whites are set. Sprinkle with salt and serve.
Nutrition
Nutritional values are estimates only and do not include carbs from sugar alcohols.
Hey. Looks/Sounds good. But what is the yellow/orange color in the picture? Is there cheese in this meal that is not listed?
There’s no cheese in this recipe, the orange color you’re seeing is the egg white mixing with the tomato. Hope this helps!
This looked so good, I had to make it today. Delicious! I used spinach instead of kale because I had it on hand and it worked fine. I also added 2 pieces of bacon, cooked and broken up because everything is better with bacon! I definitely see doing this again and often!
That sounds great, glad you enjoyed it!
OK on this recipe someone screwed up the nutrition count big time. There is no way this can be 451 calories and this high of carb count.
Hi Belle, we use the KetoDiet App or PaleoTrack to calculate nutritional information. These numbers are indeed correct.
True. I counted calories on my fitnesspal and it came to 7.9. maybe you counted a large tomato. Mine was ,40 grams
You can’t have Shakshuka without onions and peppers! And cumin and chili powder! 🙂 That’s how they have it in Israel. There wasn’t a place went there that did not offer Shakshuka! Yum!
I first ate this dish while living in Kenya back in the 80s, and it has been a staple in my life ever since! I add some diced onions and fresh garlic, plus red pepper flakes and, if I am really hungry, shredded cheese (1/4 c) which I didn’t have access to in my rural village. I like it with baby spinach as well, but I had kale growing in my yard so that’s what I used. My husband loves this, even though he hates kale and spinach. Thanks for
posting this most delicious breakfast, Alex!