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Quick and Easy Keto Shakshuka 🍳

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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!

Keto Shakshuka recipe ready to be served.

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.

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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.

  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 3 Servings

🍳 Ingredients for this keto Shakshuka recipe

Ingredients like tomatoes, onions, and bell peppers, eggs made ready on the table to prepare shakshuka recipe.
  • 3 large eggs
  • 1 ½ cup chopped tomatoes
  • 1 medium red onion, diced
  • 2 tablespoon olive oil
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • ¼ teaspoon cumin
  • Sea salt, to taste
  • 6 sprigs of fresh parsley, finely chopped

Ingredient substitutions

  • Red onion: You can use yellow onions or even scallions if red onions are not available.
  • Olive oil: Use coconut or avocado oil. Both are excellent choices for high-heat cooking.
  • Red and green bell peppers: You can use yellow bell peppers.
  • Parsley: Add freshly chopped cilantro or basil to this recipe if you don't have parsley.

Additional ingredients

  • Spices: You can experiment with other spices like smoked or sweet paprika, cayenne pepper, red pepper flakes, or coriander.
  • Cheese: Add crumbled feta cheese, shredded cheddar, or any goat cheese to increase the fat content and make this dish even more satisfying.
  • Meat: If you want to add more protein, consider adding cooked ground meat, chorizo, or even diced cooked chicken in the shakshuka.
Egg-based middle eastern keto breakfast.

Cooking tools required

To make this Shakshuka recipe, you need the following tools:

  • Cutting board
  • Knife
  • Wooden spatula
  • Measuring cups and spoons
  • Cast-Iron Pan

Tool substitutes list

  • Cutting board: If you don't have a cutting board, you can use a clean, flat plate or even a clean, sturdy plastic tray.
  • Wooden spatula: In the absence of a wooden spatula, you can use a wooden spoon or a silicone spatula.
  • Cast iron pan: If you don't have one, use a non-stick skillet, stainless steel, or a regular frying pan. Just ensure it's deep enough to hold the sauce and the eggs.
Keto breakfast recipe on cast iron skillet.

How to make Shakshuka: step-by-step guide

Cooking methods

  • Simmering
  • Poaching

Preparation steps

  1. Gather all the required ingredients for the recipe.
  2. Measure the ingredients and keep them in plates or bowls.
  3. Set up your cooking area and keep your cooking tools within easy reach.

Instruction steps

  1. 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.
  2. Stir in the diced red and green bell peppers, and cook for 3-4 minutes or until they soften.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the skillet from the heat and sprinkle the finely chopped parsley over the top.
Adding chopped onions to cast iron skillet.
Sautéing the veggies in skillet with a spatula.
Adding chopped tomatoes to the skillet.
Cracking and adding eggs to the cast iron skillet.
Keto Shakshuka being cooked in a skillet.
Topping the Keto Shakshuka recipe with coriander.
Adding chopped onions to cast iron skillet.
Sautéing the veggies in skillet with a spatula.
Adding chopped tomatoes to the skillet.
Cracking and adding eggs to the cast iron skillet.
Keto Shakshuka being cooked in a skillet.
Topping the Keto Shakshuka recipe with coriander.

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:

  • Keto bread: You can have this Shakshuka with some keto bread or keto naan. You can use the bite-sized piece of bread for scooping Shakshuka's creamy sauce and runny yolks. Trust us; you'll want to scoop even the last bit of those runny eggs!
  • Pita bread: Warm pita bread or even pita chips are also some great options to enjoy this one-skillet dish.
  • Avocado slices: You can use avocado slices or whip up quick guacamole and enjoy.
  • Grilled veggies: A side of grilled vegetables like zucchini or asparagus could complement the Shakshuka.
  • Leafy green salad: A simple salad with mixed greens, cucumber, and a lemony vinaigrette would provide a refreshing contrast to the Shakshuka's warm and hearty flavors.
  • Keto cauliflower rice: For those who want a "Rice and Curry" combo, enjoy Shakshuka with cauliflower rice.
  • Zoodles: Lightly sautéed zoodles can be a light pairing to this Shakshuka.
Keto-Friendly Shakshuka dish on a cast iron skillet seasoned with coriander.

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:

  • Add more vegetables like fresh spinach, zucchini, or mushrooms to enhance the flavor and nutrition.
  • If you want to decrease the carb count, substitute a portion of the tomatoes with diced zucchini or eggplant. They both cook down nicely and add a different flavor and texture.
  • Use organic eggs.
  • Use quality extra virgin olive oil.
  • Add fatty fish, like salmon or mackerel, to add some omega-3.

Time-saving tips

  • During your weekly grocery run, buy the main ingredients like red and green bell peppers, red onions, and ripe tomatoes.
  • Opt for canned diced tomatoes if you're in a hurry. They are already peeled, chopped, and ready to use, saving you time and effort in preparation.
Ready to eat cast iron Shakshuka recipe.

What can I prepare ahead of time?

  • Dice your onions and bell peppers, chop the tomatoes, finely chop the parsley and store these prepped ingredients separately in airtight containers in the fridge.
  • Make the tomato and pepper base of Shakshuka a day or two in advance, and then store it in the refrigerator.

Storage and reheating instructions

Storage

You can store the leftover Shakshuka in an airtight container in the refrigerator for about 2 to 3 days.

  • For optimal quality, store large batches of Shakshuka without the eggs.
  • You can freeze this tomato-pepper base for up to 3 months. When ready to enjoy, thaw the base, reheat it on the stovetop, add fresh eggs, and cook to your preference.
Keto friendly middle Eastern breakfast dish.

Reheating (tomato-pepper base)

  • Stovetop: Place the leftovers in a skillet and reheat slowly over low heat until warmed through. If you want to reheat the frozen tomato-pepper base, let it thaw overnight. Then reheat it on the stovetop; when it's hot, you can add your eggs.
  • Oven Reheating: Preheat your oven to 325°F (165°C). Place the leftovers in an oven-safe dish, and cover it with aluminum foil to prevent it from drying out. Reheat for about 15-20 minutes or until heated through.
  • Microwave: we don't recommend reheating in the microwave.

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!

Keto breakfast made with eggs and tomatoes in a cast iron skillet.

Frequently asked questions

While Shakshuka is a comforting dish and most of the time served warm, it can be enjoyed cold as well. If you prefer a chilled version, make sure to refrigerate it in an airtight container and consume it within a day or two for optimal flavor and food safety.

Yes! Tomatoes add a zingy taste to the Shakshuka recipe, and yes, you can use canned tomatoes in place of fresh ones as they can add to the bold flavors of the dish; however, they must be keto-friendly, meaning they should not have any added sugar or other non-keto products.

For a vegetarian version or vegan twist on Shakshuka, swap out the eggs for either crumbled tofu or a chickpea flour scramble. Create a batter with chickpea flour, water, seasonings, or crumble tofu into the tomato-pepper mixture. Cook everything together just as you would with eggs.

If your Shakshuka is too watery, it could be due to excessive moisture in the tomatoes or undercooking the sauce. Try using ripe, meaty tomatoes and cooking them longer to thicken the sauce.

If your Shakshuka is spicier, you can balance the heat by:

  • adding a bit of keto sweeteners like stevia or erythritol.
  • adding more tomatoes to mellow out the spiciness.
  • topping Shakshuka with a dollop of creamy Greek yogurt.

📖 Recipe

Keto Shakshuka in a cast iron skillet, ready to be served.

Keto Shakshuka

This Keto Shakshuka recipe is a Middle Eastern one-skillet dish featuring a flavorful base of veggies with poached eggs.
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Course: Breakfast
Cuisine: Middle Eastern
Keyword: keto egg recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Calories: 191kcal

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.

Video

Nutrition

Nutrition Facts
Keto Shakshuka
Amount Per Serving
Calories 191 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 164mg55%
Sodium 239mg10%
Potassium 431mg12%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 6g7%
Protein 7g14%
Vitamin A 1244IU25%
Vitamin C 58mg70%
Calcium 78mg8%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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