Have you ever had shakshuka? It’s so incredibly fun to say. And it might just be my new favorite way to eat eggs. This low-carb shakshuka recipe is a spin on the traditional, as I’ve added a protein, incorporated some south-of-the-border flavors, and loaded up the tomato sauce with lots of low-carb greens.
what is shakshuka?
Shakshuka is a popular Middle Eastern, North African and Mediterranean breakfast. It’s basically a one-skillet meal of eggs nestled in a savory tomato sauce cooked with garlic and other aromatics, and spiced to perfection. Typically, it’s served with a type of bread for dipping, and this savory almond meal bread is the perfect low-carb option for your dunking delight.
what’s in low-carb shakshuka?
Ohh, so many tasty things. Chorizo and garlic and spiraled zucchini and spinach and bell pepper and onion and fire-roasted tomatoes. Plus, SPICES. Like cumin and red chili powder and paprika. All of this comes together to create a delicious, flavorful, tomato base in this low-carb shakshuka, and the runny eggs (or slightly less runny if that’s your thing) add so much more. It’s an “eggs-for-dinner meets veggies-for-breakfast” type of meal, and it’s amazing.
how to make low-carb shakshuka
This might just become your next breakfast/brunch/dinner go-to, mainly because it’s so quick to pull together and it fits nicely into the use-what-you-have recipe category. Here’s what I did to make this keto shakshuka version:
- In an oven-safe pan or cast iron skillet, heat coconut oil, then add in the chorizo (I prefer using chicken chorizo) and cook until it’s done. Use a slotted spoon to remove the chorizo from the pan and set aside.
- Sauté the chopped bell pepper, onion and minced garlic for few minutes.
- Add the spiraled zucchini and can of tomatoes (including the liquid).
- Stir in the spices and cook the tomato sauce for about 15 to 20 minutes, allowing the sauce to cook down and thicken. Remove from heat and carefully stir in a handful of spinach.
- Use a spoon to create six wells in the tomato sauce, then crack an egg in each well.
- Sprinkle salt and pepper on top and bake for about 10 minutes, until the egg whites look set but the yolks are still runny. This baking time will vary based on much the sauce cools when you’re stirring in the spinach and adding the eggs. If you let it sit and cool for a while (perhaps if you’re preparing the sauce in advance and don’t want to add the eggs yet), you’ll have to bake the dish much longer, about 20 minutes.
how do I reheat shakshuka?
The easiest way to reheat this low-carb shakshuka is by placing it back into a pan and reheating it on the stove on medium-low heat until it is warmed through. Since it’s already baked with eggs, I don’t recommend reheating it in the microwave. If your leftover shakshuka is mostly sauce, you could always reheat it on the stovetop and bake it again topped with fresh eggs.
I like serving this low-carb shakshuka with fresh cilantro, feta, or microgreens. Avocado or shredded cheddar would also work great and will help up your fat if you’re following a keto diet.
Hooray for another reason to look forward to weekend brunch! It just got a whole lot more exciting.
you might also love…
- With roasted bok choy and shiitake mushrooms swimming in a coconut milk/eggplant broth, this Thai red curry soup is a delicious and comforting way to eat your veggies.
- This autumn kale salad with pumpkin vinaigrette will make anyone enjoy kale, I promise!
low-carb shakshukaCourse: breakfast, brunch, dinnerCuisine: keto, low-carb, gluten-free, dairy-free, vegetarian-friendlyDifficulty: easy
This low-carb shakshuka has a savory tomato base loaded with spices, chorizo sausage, and lots of low-carb greens! Baked with eggs nestled in the sauce, it’s a delicious, any-time-of-day meal.
3 tablespoons coconut oil
1 pound chorizo (I like chicken chorizo)
1 small onion, diced
1 bell pepper, diced
2-3 garlic cloves, minced
1 zucchini, spiraled
1, 14-ounce can petite diced tomatoes, including liquid (I like to use fire-roasted tomatoes)
2 teaspoons ground cumin
1/2 teaspoon paprika
1 teaspoon red chili powder
1 large handful of spinach
sprinkle of salt + pepper
- Preheat the oven to 375°F. In an oven-safe pan or a cast iron skillet, melt the coconut oil over medium heat and cook the chorizo until it’s browned and crumbly. Use a slotted spoon to remove it (leaving the oil) and set aside.
- Sauté the chopped bell pepper, onion and minced garlic for about 5 minutes. Add the spiraled zucchini and the can of diced tomatoes (including the liquid).
- Stir the cumin, chili powder and paprika into the mixture, then simmer on low heat for about 15 to 20 minutes, cooking some of the liquid out. Add the cooked chorizo into the mixture.
- Remove from heat and gently stir in a handful of spinach, working it into the sauce so it wilts.* Use a spoon to create six wells in the tomato sauce. Crack an egg into each of the wells.
- Sprinkle salt and pepper on top and bake for about 10 minutes, until the egg whites are set but the yolks are still runny.*
- Let the dish cool for 5-10 minutes after baking. Serve with cilantro, microgreens, feta, avocado or shredded cheddar cheese.
- To make this low-carb shakshuka vegetarian, omit the chorizo.
- If you don’t have a cast iron skillet or oven-safe pan, you can transfer the tomato sauce into a baking dish before cracking the eggs on top.
- Your baking time will vary based on how much the sauce cools when you’re stirring in the spinach and adding the eggs. If the sauce isn’t as hot, bake the eggs for a bit longer, even up to 20 minutes, checking it every 2-3 minutes until done.