Are you tired of the same old breakfast routine? Want to infuse your mornings and brunches with the vibrant flavors of the Middle East? Or perhaps you're seeking a delightful dinner option featuring eggs? Well, look no further because Keto Shakshuka is the answer to all of these questions!

Shakshuka is an egg-based Middle Eastern breakfast with endless customization options. This one-skillet dish has a base of tomatoes, onions, bell peppers, and the star ingredient - perfectly poached eggs. So, let's prepare this red and golden beauty bubbling in our good old cast iron skillet.
Jump to:
- Preparation and cooking overview
- Chef's note
- 🍳 Ingredients for this keto Shakshuka recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tool substitutes list
- How to make Shakshuka: step-by-step guide
- Cooking methods
- What to serve with Shakshuka?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Storage
- Reheating (tomato-pepper base)
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Our Shakshuka recipe is a basic dish, and that's what we love about it! You just have to sauté diced bell peppers, add in the chopped tomatoes, sprinkle spices, and then create wells for the eggs in the simmering sauce. In just 30 minutes, you'll have the entire recipe prepared without breaking a sweat. It's quick, simple, and oh-so-delicious.
Chef's note
With this easy Shakshuka recipe, the possibilities are endless. If you're looking to add a little kick to your meal, why not stir in some spicy harissa paste? It will bring a fiery flavor that perfectly complements the rich tomato base. And if you're craving a creamy touch, crumble some tangy feta cheese over the top, adding a delightful contrast of flavors and textures.
But we're not done yet! Let's take it to the next level with a fresh twist. Dice up some ripe avocado and sprinkle it on top. The creamy and buttery avocado will add a burst of freshness and a boost of healthy fats.
🍳 Ingredients for this keto Shakshuka recipe

Ingredient substitutions
Additional ingredients

Cooking tools required
To make this Shakshuka recipe, you need the following tools:
Tool substitutes list

How to make Shakshuka: step-by-step guide
Cooking methods
Preparation steps
- Gather all the required ingredients for the recipe.
- Measure the ingredients and keep them in plates or bowls.
- Set up your cooking area and keep your cooking tools within easy reach.
Instruction steps
- Heat the olive oil in a cast-iron pan over medium heat. Add the diced red onion and saute for 3-4 minutes or until softened and slightly translucent.
- Stir in the diced red and green bell peppers, and cook for 3-4 minutes or until they soften.
- Add the chopped tomatoes to the skillet. Season with salt and cumin. Cook the mixture for 5-7 minutes or until the sauce has thickened slightly.
- Create three small wells in the tomato mixture using the back of a spoon. Carefully crack an egg into each well, ensuring that the yolks remain intact.
- Put a lid on the skillet and let it cook for about 5-8 minutes, or until the egg whites are done but the yolks are still soft. If you like your yolks more solid, add an extra minute or two to the cooking time.
- Remove the skillet from the heat and sprinkle the finely chopped parsley over the top.
Chef's pro tip
Shakshuka is one of the easiest low-carb egg meals, but most people end up overcooking eggs. In the traditional Shakshuka recipe, you should set the whites and let the yolks remain runny. That's the beauty of this dish. These yolks can then blend perfectly with the tomato-pepper sauce and give that creamy taste. To prevent overcooking, monitor your dish during the poaching stage, and begin checking the eggs at the 5-minute mark. But if you like firmer yolks, you can increase the cooking time.
What to serve with Shakshuka?
This baked egg recipe is everyone's favorite since you can eat it any time of day. As much as you'll love eating it alone, there are other keto-friendly suggestions as well that go GREAT with this shakshuka recipe. For example:

How to make it healthier?
Nothing can go wrong with Shakshuka, especially when you make it with keto-friendly ingredients. To make it even healthier, here are some easy tips you can follow:
Time-saving tips

What can I prepare ahead of time?
Storage and reheating instructions
Storage
You can store the leftover Shakshuka in an airtight container in the refrigerator for about 2 to 3 days.

Reheating (tomato-pepper base)
Recipe wrap-up and conclusion
Shakshuka is a fantastic egg dish from the Middle East that you can whip up in a single pan. Our recipe brings together the perfect combination of ingredients, including flavorful tomatoes, onions, bell peppers, and exquisitely poached eggs. The best part? You can have this delightful dish ready in just 30 minutes.
But wait, there's more fun to be had! You can let your creativity shine and customize your own ultimate Shakshuka recipe. Crumble some cheese, sprinkle in some feta, or add a creamy avocado twist to create a truly hearty breakfast that will leave you feeling satisfied and ready to conquer the day!

Frequently asked questions
📖 Recipe

Keto Shakshuka
Ingredients
- 3 large eggs
- 1 ½ cup chopped tomatoes
- 1 medium red onion small diced
- 2 tablespoon olive oil
- ½ red bell pepper small diced
- ½ green bell pepper small diced
- ¼ teaspoon cumin
- Salt to taste
- 6 sprigs of fresh parsley finely chopped
Instructions
- Heat the olive oil in a cast-iron pan over medium heat. Add the diced red onion and saute for 3-4 minutes or until softened and slightly translucent.
- Stir in the diced red and green bell peppers, and cook for 3-4 minutes or until they soften.
- Add the chopped tomatoes to the skillet. Season with salt and cumin. Cook the mixture for 5-7 minutes or until the sauce has thickened slightly.
- Create three small wells in the tomato mixture using the back of a spoon. Carefully crack an egg into each well, ensuring that the yolks remain intact.
- Put a lid on the skillet and let it cook for about 5-8 minutes, or until the egg whites are done but the yolks are still soft. If you like your yolks more solid, add an extra minute or two to the cooking time.
- Remove the skillet from the heat and sprinkle the finely chopped parsley over the top.
Leave a Reply