Wake up your mornings with this vibrant Keto Shakshuka — a hearty dish of perfectly poached eggs simmered in a rich, spicy tomato and pepper sauce. Bursting with garlic, cumin, paprika, and a hint of chili, it’s full of bold Mediterranean flavor while still low in carbs. The creamy yolks mix beautifully with the tangy sauce for that irresistible balance of comfort and spice. Serve it straight from the skillet, topped with crumbled feta and fresh herbs, for a satisfying keto-friendly breakfast, brunch, or even dinner that feels both exotic and homey at the same time.
About This Recipe
Shakshuka is a dish that brings together bold flavors, rustic charm, and nourishing ingredients—all in one skillet. Traditionally enjoyed across North Africa and the Middle East, it’s a flavorful blend of tomatoes, peppers, onions, and spices, all simmered together into a rich sauce where eggs are poached until perfectly set. This Keto Shakshuka keeps the traditional essence alive while ensuring it fits into a low-carb lifestyle, making it the perfect breakfast, brunch, or light dinner option.
The base of the dish is a tomato and pepper sauce infused with garlic, cumin, paprika, and chili for just the right amount of warmth and spice. The eggs are cracked directly into the bubbling sauce, then cooked gently until the whites are set and the yolks remain runny—ideal for dipping with keto bread or enjoying straight from the skillet. Garnishing with fresh parsley or cilantro adds brightness, while feta cheese gives a salty, creamy contrast.
One of the beauties of shakshuka is how customizable it is. You can make it spicier by adding jalapeños or extra chili flakes, or keep it mild for a family-friendly version. If you want more protein, add ground beef, lamb, or sausage to the tomato base. For a vegetarian twist, toss in zucchini, spinach, or mushrooms. The dish is hearty enough to stand alone but pairs wonderfully with side salads or keto-friendly flatbreads.
From a nutritional standpoint, shakshuka is keto-friendly thanks to its balance of eggs (rich in protein and healthy fats) and non-starchy vegetables. Each serving is low in carbs but loaded with fiber, vitamins, and antioxidants from the tomatoes and peppers. The spices not only elevate the flavor but also provide anti-inflammatory and metabolism-boosting properties, making this dish both satisfying and nourishing.
Perfect for brunch with friends, a cozy weeknight dinner, or a meal prep option, this Keto Shakshuka is a versatile dish that delivers big on flavor while keeping carbs low. Once you try it, you’ll understand why it has become a staple in kitchens around the world.
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
Ingredients
- 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
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté until softened (5 minutes).
- Stir in garlic, cumin, paprika, and chili flakes; cook until fragrant (1 minute).
- Add crushed tomatoes, season with salt and pepper, and simmer for 10–12 minutes until thickened.
- Make small wells in the sauce and crack eggs directly into them.
- Cover and cook until egg whites are set but yolks remain runny (5–7 minutes).
- Sprinkle with feta and garnish with parsley or cilantro.
- Serve hot, straight from the skillet.
Nutrition (per serving)
- Calories: ~220
- Fat: 15 g
- Protein: 11 g
- Net Carbs: 6 g
- Fiber: 3 g
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.
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
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
Keto Shakshuka (Eggs in Spicy Tomato Sauce)
Ingredients
- 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 crushed tomatoes
- Salt & pepper (to taste)
- 4-6 large eggs
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley or cilantro (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté until softened (5 minutes).
- Stir in garlic, cumin, paprika, and chili flakes; cook until fragrant (1 minute).
- Add crushed tomatoes, season with salt and pepper, and simmer for 10–12 minutes until thickened.
- Make small wells in the sauce and crack eggs directly into them.
- Cover and cook until egg whites are set but yolks remain runny (5–7 minutes).
- Sprinkle with feta and garnish with parsley or cilantro.
- Serve hot, straight from the skillet.
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!
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