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
- 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
- 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.