Low Carb Shakshouka
Transform your breakfast routine with this flavorful Low Carb Shakshouka recipe—an irresistible twist on the classic Middle Eastern dish. Packed with vibrant ingredients like sweet red bell peppers, tangy tomatoes, and aromatic spices, this skillet creation is as healthy as it is satisfying. Tender eggs poached in a rich, spiced tomato sauce create a protein-packed meal that's not only keto-friendly but also bursting with bold, comforting flavors. Easy to prepare in under 40 minutes, this dish is perfect for a hearty breakfast, brunch, or even a light dinner. Garnished with fresh parsley, each bite offers a delightful fusion of warmth and freshness. Serve it straight from the skillet for a rustic, crowd-pleasing presentation!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large red bell pepper
- 1 medium yellow onion
- 3 cloves garlic
- 28 ounces canned whole tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.25 teaspoon ground cayenne pepper
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 6 large eggs
- 0.25 cup fresh parsley
Instructions
Heat the olive oil in a large skillet over medium heat.
While the oil is heating, dice the red bell pepper and yellow onion, and mince the garlic cloves.
Add the diced onion and red bell pepper to the skillet, cooking until the onions are translucent and peppers are softened, about 5-7 minutes.
Lower the heat slightly and add the minced garlic, cooking for an additional minute until fragrant.
Pour in the canned whole tomatoes including the juice. Break apart the tomatoes using the back of a spoon or spatula as they cook.
Stir in the ground cumin, paprika, cayenne pepper, salt, and black pepper. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
Make six small wells in the sauce with the back of a spoon and crack an egg into each well.
Cover the skillet with a lid and let the eggs cook in the sauce, 5-8 minutes for runny yolks or longer for firmer yolks.
Chop the fresh parsley finely.
Once the eggs are cooked to your liking, remove the skillet from the heat and sprinkle with freshly chopped parsley.
Serve hot, spooning the shakshouka into shallow bowls.
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 2664 mg | 116% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 34.7 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 500 mg | 38% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2702 mg | 57% | |
*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.
