This shakshuka keto recipe is packed with lots of fresh coriander, topped with feta and made entirely on the stove. Definitely a keeper!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
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: 5Servings
Author: Ester | esterkocht.com
Equipment
Large pan with lid
Wooden spoon
Cutting board
Knife
Ingredients
1onionlarge
2bell pepperslarge
800g (about 3 ½ cups/ 28.2 oz)canned diced tomatoes
200ml (about ¾ cup/ 6.8 fl oz)water
200g (7.1 oz)feta cheesegood quality
4tablespoonschopped fresh coriander (cilantro)
1teaspooncumin
1teaspoon salt
1teaspoonsmoked paprika
3garlic cloves
1teaspooncayenne pepper
2tablespoonsolive oil for sauteing
5eggschilled
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.