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Keto shakshuka in a white skillet, topped with poached eggs, avocado, cilantro, and Parmesan.

Keto Shakshuka Recipe

Avatar photoRhonda Cawthorn
Cozy up to this Keto Shakshuka recipe! Perfectly poached eggs nestled in a rich, spicy tomato & pepper sauce.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine North African
Servings 6
Calories 161 kcal

Ingredients
  

  • 1 red pepper
  • 2 tablespoons olive oil divided
  • 1 brown onion finely diced
  • 3 cloves garlic crushed
  • 4 tomatoes diced
  • 1 teaspoon ground cumin
  • 2 teaspoons ground paprika
  • 2 cans diced tomato
  • Salt and pepper
  • 6 eggs
  • 1/4 cup Parmesan finely grated (optional)
  • 1/2 avocado chopped (optional)
  • 2 tablespoons fresh cilantro chopped (optional)

Instructions
 

  • Place the red pepper in an oven-proof dish and drizzle with olive oil. Grill in the oven for 10–15 minutes or until blistered. Remove from the oven and allow to cool. Peel off the blistered skin. Remove the top and seeds, slice, and set aside.
    Shakshuka Recipe step 1
  • Heat a drizzle of oil in a large skillet on medium-high. Add the onion and garlic. Sauté for 3–5 minutes until aromatic.
  • Add the diced fresh tomato, blistered red pepper, cumin, and paprika. Mix and allow to simmer.
  • Pour in the 2 cans of diced tomato, season with salt and pepper, and mix. Reduce the heat. Simmer for 10–15 minutes until thickened.
  • Make 6 wells in the sauce. Place an egg in each one. Lightly sprinkle on the Parmesan, the diced avocado, and the cilantro.

Nutrition

Calories: 161kcalCarbohydrates: 13gProtein: 10gFat: 9gSaturated Fat: 3gSodium: 192mgFiber: 4g
Keyword Keto Shakshuka Recipe
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