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Shakshuka Keto

Shakshuka Keto

This keto friendly Shakshuka recipe is packed with lots of fresh coriander, topped with feta and made entirely on the stove. Definitely a keeper!

Shakshuka is a North African one pan meal of poached eggs in a spicy tomato and pepper sauce! It’s so yummy with a great combination of spices, so much easier than you think and versatile.

I’m a huge fan of this Arabic dish! It’s meatless, bursting with flavor and so versatile. Made with tomatoes, red pepper, onions, garlic, eggs, feta, fresh coriander and seasoned with cayenne pepper, freshly ground pepper, smoked paprika, chili flakes, salt and ground cumin.

Sometimes I add Harissa (a North African hot chili paste) for an extra kick. Enjoy your shakshuka from breakfast to dinner with a homemade bread.

What you’ll need to make keto Shakshuka

  • 1 large onion
  • 2 large red peppers (bell peppers/ capsicum)
  • 800 g (about 3 ½ cups/ 28.2 oz) canned diced tomatoes
  • 200 ml (about ¾ cup/ 6.8 fl oz) water
  • 200 g (7.1 oz) feta, good quality
  • 4 tablespoons chopped fresh coriander (cilantro)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 3 garlic cloves
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil for sauteing
  • Freshly ground pepper and chili flakes to taste
  • 5 medium eggs, chilled

How to make eggs poached in tomato and pepper sauce

Peel and finely chop onion and garlic. Cut bell peppers, remove the core and cut into small slices. Then finely chop coriander.

Heat oil in a pan over medium heat and cook onion, garlic and peppers until nicely soft. This takes about 8 minutes.

Stir in canned diced tomatoes with their juices and water.

Bring to a boil and let simmer for about 10 minutes, uncovered. Stir in salt, cumin, pepper, paprika and chopped coriander and let cook for 10 more minutes.

Once the sauce has thickened nicely after almost 20 minutes cooking time, it’s time to poach the eggs.

Simply crack one egg at the time into a cup. Holding the wooden spoon or whatever you’re using with your right hand, make a depression in the sauce 

and drop in the egg (using the left hand). Repeat the process until you have used up all the eggs.

Cover and let cook until the egg whites are set, about 5 minutes. My largest pan in the house does not have a lid, so I’ve used a baking sheet to cover it.

Next crumble feta cheese over the top.

Remove from the heat and cover and let stand for about 3 minutes. I like my eggs not too runny. Garnish with fresh coriander and enjoy.

What to serve with SHAKSHUKA

Shakshuka Keto

This keto friendly shakshuka recipe is packed with lots of fresh coriander, topped with feta and made entirely on the stove. Definitely a keeper!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: African, Arab, Israeli, Middle Eastern, North African
Keyword: Eggs stewed in tomatoes, freezer friendly, gluten free, keto shakshuka, low carb shakshuka, make ahead meals, one pan meal, vegetarian
Servings: 5 Servings
Author: Ester | esterkocht.com

Equipment

  • Large pan with lid
  • Wooden spoon
  • Cutting board
  • Knife

Ingredients

  • 1 onion large
  • 2 bell peppers large
  • 800 g (about 3 ½ cups/ 28.2 oz) canned diced tomatoes
  • 200 ml (about ¾ cup/ 6.8 fl oz) water
  • 200 g (7.1 oz) feta cheese good quality
  • 4 tablespoons chopped fresh coriander (cilantro)
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 3 garlic cloves
  • 1 teaspoon cayenne pepper
  • 2 tablespoons olive oil for sauteing
  • 5 eggs chilled
  • freshly ground pepper and chili flakes to taste

Instructions

  • Peel and finely chop onion and garlic. Cut the bell peppers, remove the core and cut into small slices. Then wash and finely chop coriander. Heat oil in a pan over medium heat and cook onion, garlic and peppers until nicely soft. This takes about 8 minutes. Stir in canned diced tomatoes with their juices and water. Bring to a boil and let simmer for about 10 minutes, uncovered. Stir in salt, cumin, pepper, paprika and chopped coriander and let cook for 10 more minutes, uncovered. Keep stirring in between!!
  • Once the sauce has thickened nicely after almost 20 minutes cooking time, it's time to poach the eggs. Simply crack one egg at the time into a cup. Holding the wooden spoon or whatever you're using with your right hand make a depression in the sauce and drop in the egg (using the left hand). Repeat the process until you have used up all the eggs. Cover and let cook until the egg whites are set, about 5 minutes. My largest pan in the house does not have a lid, so I've used a baking sheet to cover it. Crumble feta cheese over the top. Remove from the heat and cover and let stand for about 3 minutes. (I like my egg yolk a bit firm). Garnish with fresh coriander and enjoy with homemade bread.

Notes

  • Shakshuka is traditionally made in a cast iron skillet, but feel free to use any pan that you can get your hands on.
  • You could use Shakshuka recipe as a base recipe and add whatever you like, for instance zucchini, eggplant or even spinach. You could also use ripe plum tomatoes instead of canned diced tomatoes. I do this when I have time.
  • Feel free to use fresh parsley if you don't have access to fresh coriander or if you don't like it.
  • It's very easy to overcook eggs, so keep a close eye on them.
  • I'm a huge fan of feta cheese, thus why I've used a lot of it. But feel free to adjust it to your taste.
  • Use Harissa to add authenticity and deep flavor

Did you make this keto shakshuka recipe? I’d love to hear from you! Simply write a review and add rating to it. 

 

 

Recipe Rating




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