Make your mornings memorable by dining on this heartwarming, keto-friendly Shakshuka—an effortless blend of nutrition and flavor that comes to us from North Africa.
Ever dreamt of a world in which sexy spices samba with tangy tomatoes, and your spoon dips into a cozy nest of silky eggs? If that’s a yes, then I’m about to make your dreams a reality with this recipe for Shakshuka. It’s a wonderful and tasty dish that’s come all the way from the Middle East and North Africa and has NOT suffered from jet lag. Think spicy, saucy glory with pillows of poached eggs, all cooked up together in one skillet.
As a mega foodie and home cook, the idea of mastering a dish that looks like Houdini’s handiwork but is actually a piece of cake. Picture voluptuous scrambled eggs or baked eggs hooked up with a ratatouille in all its glory. And my take on it? Totally keto friendly.
What is Shakshuka?
Shakshuka comes to our shores from North Africa and the Middle East. It comprises eggs that are poached in a sauce of tomatoes, onions, peppers, and various spices. I like to make it for brunch (though it’s hearty enough to be served for dinner) because it’s essentially a one-pan dish, which means I don’t feel like I’m juggling the recipe’s different steps while also trying to entertain my guests. It also makes cleanup a snap. Instead of preparing the eggs separately, you dig little holes for them within the sauce and poach them there. I don’t know why… I just get a real kick from cooking them this way. The meal, as laid out here, is plenty tasty, but if you want to make your own mark on the shakshuka, you can add/subtract/replace as many ingredients as you like—the beauty of Shakshuka is its versatility.
Is Shakshuka Healthy/Keto Friendly?
Our Shakshuka is all about healthy living. It jam-packed with antioxidant-rich tomatoes and eggs for that first-rate protein your body needs. Oh, and it’s keto friendly, too! So, say bye-bye to food guilt and get ready to make this shakshuka your new fave.
Ingredients
Clear off that spice rack! To make shakshuka, here’s what you’ll need…
- 6 eggs
- 2 tbsp olive oil
- 1 brown onion, finely diced
- 3 cloves garlic, crushed
- 1 red pepper
- 4 tomatoes, diced
- 1 tsp ground cumin
- 2 tsp ground paprika
- 2 cans diced tomato
- ¼ cup Parmesan, finely grated (optional)
- ½ avocado, chopped (optional)
- salt and pepper
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- Place the red pepper in an oven-proof dish and drizzle with olive oil. Grill in the oven for 10–15 minutes or until blistered. Remove from the oven and allow to cool. Peel off the blistered skin. Remove the top and seeds, slice, and set aside.
- Heat a drizzle of oil in a large skillet on MED-HIGH. Add the onion and garlic. Sauté for 3–5 minutes until aromatic.
- Add the diced fresh tomato, blistered red pepper, and spices. Mix and allow to simmer.
- Pour in the 2 cans of diced tomato, season with salt and pepper, and mix. Reduce the heat. Simmer for 10–15 minutes until thickened.
- Make 6 craters in the sauce. Place an egg in each one.
- Lightly sprinkle on the Parmesan, the diced avocado, and the cilantro.
Tips & Tricks to Making a Perfect Shakshuka
- Let the sauce simmer sufficiently to help the flavors amalgamate and deepen.
- The eggs should be poached directly in the sauce, so aim for a semi-runny consistency.
- You can experiment with your own blend of spices to make the Shakshuka your way.
- Don’t skip the final sprinkle of chopped avocado, parmesan, and cilantro—it is optional but enhances the flavor and adds character to the dish.
Serving Suggestions
Present your Shakshuka straight from the skillet for a rustic feel—the contrasting colors will make for a visual treat. Pair it with a low-carb bread (like my Almond-Flour Bread) or keto-friendly tortillas to mop up the beautiful sauce, and a refreshing salad on the side.
FAQ & Substitutions
You bet! Typically, shakshuka screams eggs, but if you’re going vegan, switch them out with tofu or cooked chickpeas.
That’s up to you. If you’re all about that spice, go wild with extra paprika or sprinkle red pepper flakes. If you’d prefer to avoid the heat, go easy on the spicy additions.
Throw in some crumbled sausage or ground meat if you are in a meaty mood. I also go for spinach or kale when I fancy greens. And when I crave a creamy finish, I love adding a bit of Greek yogurt, feta or goat cheese.
How to Prep and Store Shakshuka
You can make the shakshuka sauce ahead of time. Then just warm it up, fashion some cute little nests for your eggs, and cook until you’re happy with their consistency. Leftovers can be kept in an airtight container and kept in the fridge for 3 to 4 days. When you’re ready for round 2, set the stove to LOW, drop your skillet on, pour your shakshuka in and add a touch of water if it gets a little clingy to the pan. Just be sure to cover it the whole time so those eggs warm up evenly.
Keto-Friendly Shakshuka
Ingredients
- 6 eggs
- 2 tbsp olive oil
- 1 brown onion finely diced
- 3 cloves garlic crushed
- 1 red pepper
- 4 tomatoes diced
- 1 tsp ground cumin
- 2 tsp ground paprika
- 2 cans diced tomato
- ¼ cup Parmesan finely grated (optional)
- ½ avocado chopped (optional)
- salt and Pepper
- 2 tbsp fresh cilantro chopped (optional)
Instructions
- Place the red pepper in an oven-proof dish and drizzle with olive oil. Grill in the oven for 10–15 minutes or until blistered. Remove from the oven and allow to cool. Peel off the blistered skin. Remove the top and seeds, slice, and set aside.
- Heat a drizzle of oil in a large skillet on MED-HIGH. Add the onion and garlic. Sauté for 3–5 minutes until aromatic.
- Add the diced fresh tomato, blistered red pepper, and spices. Mix and allow to simmer.
- Pour in the 2 cans of diced tomato, season with salt and pepper, and mix. Reduce the heat. Simmer for 10–15 minutes until thickened.
- Make 6 craters in the sauce. Place an egg in each one. Lightly sprinkle on the Parmesan, the diced avocado, and the cilantro.
Notes
- Opt for the freshest and highest quality ingredients for the sauce.
- Let the sauce simmer sufficiently to help the flavors amalgamate and deepen.
- The eggs should be poached directly in the sauce, so aim for a semi-runny consistency.
Nutrition
