This one-pan dish features eggs poached in a thick sauce of crushed tomatoes, red bell peppers, and onions. The base is seasoned with cumin, smoked paprika, and chili flakes to create a warm and savory flavor profile. The result is a vibrant breakfast made with simple ingredients.

About This Recipe

To prepare the shakshuka, the onions and peppers are sautéed until soft before being simmered with tomatoes and aromatics to form a concentrated base. Once the sauce has thickened, small wells are created to hold the eggs, which are then steam-cooked under a lid until the whites are firm. It is important to monitor the cooking time closely to ensure the yolks remain runny, providing a rich contrast to the tangy tomato mixture.

The flavor relies on the combination of earthy cumin and smoky paprika balanced by the acidity of the cooked tomatoes. Adding crumbled feta cheese provides a salty, creamy element that complements the heat from the chili flakes and the freshness of the herbs. Since the eggs are cooked directly in the sauce, they absorb the surrounding spices while maintaining their own delicate texture.

This dish works well as a breakfast dish and can be prepared ahead of time by making the sauce base in advance. It’s easy to customize the skillet by adding ground sausage for a heartier version or incorporating spinach for extra volume. This shakshuka is best served hot directly from the pan, offering a structured and filling meal that emphasizes bold, rustic flavors.

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Why You’ll Love This Recipe

• Bold, spicy, and flavorful
• Low-carb and keto-friendly
• One-pan dish = easy cleanup
• Perfect for breakfast, brunch, or dinner
• Customizable with proteins and veggies

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What You’ll Need for This Keto Shakshuka

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp chili flakes (or more to taste)
• 1 can (14 oz / 400 g) crushed tomatoes
• Salt & pepper, to taste
• 4–6 large eggs
• 1/4 cup crumbled feta cheese (optional)
• Fresh parsley or cilantro, for garnish

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Step-by-Step Preparation

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté until softened (5 minutes).
2. Stir in garlic, cumin, paprika, and chili flakes; cook until fragrant (1 minute).
3. Add crushed tomatoes, season with salt and pepper, and simmer for 10–12 minutes until thickened.
4. Make small wells in the sauce and crack eggs directly into them.
5. Cover and cook until egg whites are set but yolks remain runny (5–7 minutes).
6. Sprinkle with feta and garnish with parsley or cilantro.
7. Serve hot, straight from the skillet.

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FAQ

• Can I make shakshuka ahead?
  Yes, make the sauce in advance, then reheat and add eggs when ready to serve.
• Can I make it spicier?
  Absolutely—add jalapeños, cayenne, or extra chili flakes.
• What can I serve with it?
  Keto bread, almond flour flatbread, or a light salad work well.
• Can I add meat?
  Yes, ground beef, lamb, or sausage make it even heartier.

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Variations & Substitutions

• Use zucchini or mushrooms for extra veggies
• Try goat cheese instead of feta
• Swap parsley for cilantro for a different flavor profile
• Add spinach for extra nutrients

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Serving Suggestions

• Serve with keto flatbread, chaffles, or cheese crisps
• Pair with a side salad for a light dinner
• Enjoy with avocado slices for added healthy fats
• Perfect as a brunch centerpiece with friends

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Creamy Mushroom & Herb Scramble
• Scrambled Eggs with Cheese & Avocado

New keto recipes are added every week — check back often for more low-carb inspiration!