Delicious Keto Shakshuka

Image Credit – CJ Caldwell

If you’re following a keto lifestyle and craving something savory, comforting, and packed with flavor, Keto Shakshuka might just be your next go-to meal. This hearty dish, traditionally hailing from North Africa and the Middle East, typically features poached eggs in a rich, spiced tomato sauce. But for those watching their carb intake, standard shakshuka can be a bit carb-heavy due to the natural sugars in tomatoes and additional ingredients like onions. With a few keto-friendly tweaks, though, you can enjoy all the bold flavor without breaking your carb bank.

Delicious Keto Shakshuka

What is Shakshuka?

Shakshuka (pronounced shahk-SHOO-kah) is a one-pan dish of eggs cooked in a flavorful tomato and pepper sauce, seasoned with spices like cumin, paprika, and chili. It’s usually eaten for breakfast or brunch but is satisfying enough for any meal of the day. It’s vegetarian, nutrient-rich, and incredibly versatile.

Making Shakshuka Keto-Friendly

The traditional version uses a lot of tomatoes, which, while healthy, contain more carbs than ideal for strict ketogenic diets. In this keto shakshuka recipe, we reduce the tomato content and replace part of it with low-carb ingredients such as bell peppers, spinach, and zucchini. This keeps the dish vibrant and flavorful while cutting down on net carbs. We also avoid sugar and opt for healthy fats to keep it keto-compliant.

Ingredients (Serves 2–3)

• 4 large eggs
• 2 tbsp olive oil or avocado oil
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 small zucchini, diced
• 1/2 red bell pepper, diced
• 1 cup chopped fresh spinach
• 1 cup diced tomatoes (preferably low-sugar or no-added-sugar canned)
• 2 tbsp tomato paste (optional, for depth of flavor)
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chili flakes or fresh chili (adjust to taste)
• Salt and pepper to taste
• Fresh parsley or cilantro, for garnish
• Crumbled feta or goat cheese (optional, but delicious)

Instructions

1. Sauté the Base Vegetables
   Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent, about 3 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
2. Add the Veggies
   Toss in the diced zucchini and bell pepper. Cook for 5–7 minutes, stirring occasionally, until softened. Add the chopped spinach and cook for another minute until wilted.
3. Build the Sauce
   Stir in the diced tomatoes and tomato paste. Add the smoked paprika, cumin, chili flakes, salt, and pepper. Let the mixture simmer for 8–10 minutes until slightly thickened. Taste and adjust seasoning as needed.
4. Make the Egg Wells
   Use a spoon to create small wells in the sauce. Crack one egg into each well.
5. Cook the Eggs
   Cover the skillet with a lid and let the eggs cook for 5–7 minutes, or until the whites are set and the yolks are still slightly runny. If you prefer firmer yolks, cook a few minutes longer.
6. Finish and Serve
   Remove from heat. Top with crumbled feta or goat cheese if using, and sprinkle chopped parsley or cilantro for freshness. Serve hot.

Nutritional Info (Per Serving – Approx.)

• Calories: 280
• Net Carbs: 6–8g
• Fat: 20g
• Protein: 14g

(Values may vary based on exact ingredients and portion sizes.)

Serving Suggestions

• Pair with keto flatbread or low-carb cloud bread for a complete meal.
• Add some sliced avocado or a dollop of Greek yogurt for extra creaminess.
• Want more protein? Add chorizo, ground beef, or chicken sausage before adding the tomatoes.

Keto Shakshuka is the perfect way to enjoy bold Mediterranean flavors while sticking to your low-carb goals. It’s simple, satisfying, and adaptable to what you have on hand. Whether you’re preparing a lazy Sunday brunch or a quick weeknight dinner, this keto shakshuka will warm your heart and fuel your body.

Keto Shakshuka is a delicious, low-carb spin on a classic dish that’s perfect for breakfast, brunch, or even dinner. With just a few ingredient swaps, you can enjoy all the rich, spicy flavors while staying in ketosis. It’s easy to prepare, customizable, and loaded with nutrients. Give it a try and let us know in the comments how your Keto Shakshuka turned out—did you add your own twist? We’d love to hear your take!

Frequently Asked Questions

Delicious Keto Shakshuka

If you’re following a keto lifestyle and craving something savory, comforting, and packed with flavor, Keto Shakshuka might just be your next go-to meal. This hearty dish, traditionally hailing from North Africa and the Middle East, typically features poached eggs in a rich, spiced tomato sauce.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 3

Course: Breakfast

Cuisine: North Africa

Ingredients Method

Ingredients

  

• 4 large eggs
• 2 tbsp olive oil or avocado oil
• 1/2 medium onion finely chopped
• 2 cloves garlic minced
• 1 small zucchini diced
• 1/2 red bell pepper diced
• 1 cup chopped fresh spinach
• 1 cup diced tomatoes preferably low-sugar or no-added-sugar canned
• 2 tbsp tomato paste optional, for depth of flavor
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chili flakes or fresh chili adjust to taste
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish
• Crumbled feta or goat cheese optional, but delicious

Method

 

1. Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent, about 3 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
2. Toss in the diced zucchini and bell pepper. Cook for 5–7 minutes, stirring occasionally, until softened. Add the chopped spinach and cook for another minute until wilted.
3. Stir in the diced tomatoes and tomato paste. Add the smoked paprika, cumin, chili flakes, salt, and pepper. Let the mixture simmer for 8–10 minutes until slightly thickened. Taste and adjust seasoning as needed.
4. Use a spoon to create small wells in the sauce. Crack one egg into each well.
5. Cover the skillet with a lid and let the eggs cook for 5–7 minutes, or until the whites are set and the yolks are still slightly runny. If you prefer firmer yolks, cook a few minutes longer.
6. Remove from heat. Top with crumbled feta or goat cheese if using, and sprinkle chopped parsley or cilantro for freshness. Serve hot.