Keto Shakshouka
Dive into the vibrant flavors of the Mediterranean with this Keto Shakshouka recipe—a low-carb, nutrient-packed twist on the classic Middle Eastern dish. Perfect for breakfast, brunch, or even a light dinner, this one-skillet meal combines aromatic spices like cumin, smoked paprika, and a hint of cayenne pepper with a rich tomato sauce made from diced tomatoes and tomato paste. Nestled within are perfectly poached eggs, their golden yolks oozing into the savory, spiced base. With just 15 minutes of prep and 25 minutes of cooking, this easy keto-friendly recipe is a time-saving delight for anyone looking to enjoy a hearty, wholesome meal. Topped with fresh parsley for a burst of color and freshness, Keto Shakshouka is best served piping hot straight from the skillet. Whether you're meal prepping or whipping up a quick family meal, this low-carb shakshouka is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 large eggs
- 2 tablespoons, chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté until the onion is translucent and the peppers are softened, about 5-7 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Pour in the canned diced tomatoes and stir in the tomato paste. Mix well to combine.
Add ground cumin, smoked paprika, cayenne pepper, salt, and black pepper to the tomato mixture. Stir to evenly distribute the spices.
Reduce the heat to low and let the sauce simmer for 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Using the back of a spoon, create six small wells in the simmering sauce. Crack an egg into each well, making sure they are spaced out evenly.
Cover the skillet with a lid and let the eggs cook for about 5-8 minutes, or until the whites are set but the yolks remain runny.
Remove the lid and garnish with freshly chopped parsley before serving.
Serve immediately, enjoying the delicious combination of poached eggs and spiced tomato sauce.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 1124 mg | 375% | |
| Sodium | 3343 mg | 145% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 28.4 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 393 mg | 30% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2232 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
