I recently discovered a new favorite dish that has quickly become a staple in my weekly meal rotation: keto shakshuka. This Middle Eastern dish traditionally consists of eggs poached in a flavorful tomato sauce with onions, peppers, and spices. However, the keto version swaps out the high-carb tomatoes for a combination of low-carb vegetables like zucchini and eggplant.
Not only is keto shakshuka delicious, but it’s also incredibly easy to make. All you need is a skillet, some vegetables, eggs, and spices. The dish is also highly customizable, allowing you to adjust the spice level and add in your favorite vegetables or proteins. Plus, it’s a great way to sneak some extra veggies into your diet while still enjoying a tasty and satisfying meal.
During a business trip to Brussels, Belgium, my co-worker and I had breakfast at a Middle Eastern restaurant. As we were browsing the menu, the middle-aged waitress recommended the keto shakshuka, a dish that she said was a favorite among the regulars. Intrigued, we decided to give it a try.
As we were enjoying our meal, there was a commotion in the kitchen, and one of the servers dropped a tray of food. After the chaos settled, I asked the waitress if I could get the recipe for the keto shakshuka. To my surprise, she agreed to ask the chef if he would be willing to share it with me.
To my delight, the chef agreed to give me the recipe. Here are the ingredients he used to make the keto shakshuka: avocado oil, marinara sauce, green bell pepper, smoked paprika, cumin, large eggs, kosher salt and pepper to taste, kalamata olives, and fresh cilantro.
Accompanied Dishes
When I make shakshuka, I like to pair it with a few other dishes that complement its flavors and textures. Here are a few of my favorite keto-friendly dishes to serve alongside:
- Keto Cauliflower Rice: If you’re looking for a low-carb alternative to traditional rice, try serving your Shakshuka with cauliflower rice. It’s easy to make and has a similar texture to rice but with fewer carbs.
- Keto Avocado Salad: This simple salad is a great way to add some healthy fats to your meal. Just mix together some avocado, cucumber, tomato, and red onion, and dress it with olive oil and lemon juice.
- Keto Roasted Vegetables: Roasting vegetables is a great way to bring out their natural sweetness and add some depth of flavor to your meal. Try roasting some bell peppers, zucchini, and eggplant to serve alongside your Shakshuka.
- Keto Greek Salad: This classic salad is a great way to add some freshness and crunch to your meal. Just mix together some lettuce, cucumber, tomato, red onion, olives, and feta cheese, and dress it with olive oil and red wine vinegar.
Overall, there are plenty of keto-friendly dishes that pair well with this shakshuka. Whether you’re looking for something crunchy, fresh, or savory, there’s a dish out there that will complement your Shakshuka perfectly.
Ingredients:
- 2 tbsp Avocado oil
- 28 oz Marinara sauce (see notes)
- 1/2 Green bell pepper, diced
- 1 tbsp Smoked paprika
- 1 tsp Cumin
- 6 Large eggs
- Kosher salt and pepper to taste
- 6 Kalamata olives, chopped for garnish
- 2 tbsp Fresh cilantro for garnish
How to Make Keto Shakshuka?
- To make this shakshuka, I start by heating up some avocado oil in a large skillet over medium heat. Once the oil is hot, I add diced green pepper and cook it until it’s softened, which usually takes about 3 minutes.
- Next, I add smoked paprika and cumin to the skillet and cook them for a few minutes to bloom the spices. Then, I stir in the marinara sauce.
- To make a perfect spot for cracking the eggs, I use a large spoon to make a well in the sauce around the skillet. I crack an egg into each well and then cover the skillet with a lid.
- I cook the eggs over medium-low heat until the whites are set and cooked through, which usually takes about 8-10 minutes.
- Once the eggs are cooked, I remove the skillet from the heat and serve the shakshuka.
Tips and Tricks for the Perfect Keto Shakshuka
Choosing the Right Pan
When making keto shakshuka, it is important to choose the right pan. A cast iron skillet or a non-stick pan with a lid works best. The pan should be large enough to fit all the ingredients and have a tight-fitting lid to help cook the eggs evenly. Avoid using a pan with a thin bottom, as the dish may burn or cook unevenly.
Using Fresh Ingredients
Fresh ingredients are key to making the perfect keto shakshuka. Use ripe tomatoes, fresh herbs, and quality spices to enhance the flavors of the dish. Don’t be afraid to experiment with different herbs and spices to find the perfect combination that suits your taste buds. Also, make sure to use fresh eggs for the best results.
Adjusting the Spiciness
Keto shakshuka is known for its spicy kick, but not everyone likes it too hot. To adjust the spiciness, you can use less chili powder or omit it altogether. Alternatively, you can use a milder chili powder or substitute it with paprika. You can also add a dollop of sour cream or Greek yogurt on top to help cool down the dish.
Remember, making the perfect keto shakshuka takes practice. Don’t be discouraged if your first attempt doesn’t turn out as expected. With the right pan, fresh ingredients, and the perfect spice blend, you’ll be able to create a delicious and healthy meal that you’ll want to make again and again.
Common Mistakes to Avoid
When making keto shakshuka, there are a few common mistakes that people tend to make. Here are some tips on how to avoid them:
Firstly, make sure to not overcook the eggs. The eggs should be cooked until the whites are set and the yolks are still runny. If you cook the eggs for too long, the yolks will become solid and lose their creamy texture.
Secondly, be careful not to add too much salt. Shakshuka is already a flavorful dish, and adding too much salt can overpower the other flavors. Start with a small amount of salt and adjust to taste.
Another mistake to avoid is using canned tomatoes instead of fresh tomatoes. Fresh tomatoes have a better texture and flavor, which is important in this dish. If you must use canned tomatoes, be sure to drain them well to remove excess liquid.
Lastly, don’t forget to let the dish rest for a few minutes after cooking. This will allow the flavors to meld together and the eggs to finish cooking. Rushing to serve the dish immediately may result in a watery and unappetizing Shakshuka.
Storing and Reheating Tips
When it comes to meal prepping, keto shakshuka is a great option. It can be made in advance and stored in the refrigerator for up to four days. To store it properly, let it cool down completely before transferring it to an airtight container. You can also divide it into individual portions to make reheating easier.
To reheat, simply heat it up in a skillet over medium heat until it’s heated through. You can also microwave it for a minute or two, but be sure to cover it with a lid or microwave-safe wrap to prevent splatters.
If you’re on the go and need to take your shakshuka with you, it’s best to store it in a leak-proof container. You can also freeze it for up to three months, but keep in mind that the texture may change slightly after thawing.
Overall, storing and reheating your shakshuka is simple and convenient. With a little bit of planning, you can enjoy this delicious dish anytime, anywhere.
Conclusion
I hope you enjoyed learning about keto shakshuka as much as I enjoyed making it! This dish is a great way to enjoy a filling and flavorful breakfast or brunch while sticking to a low-carb, high-fat diet.
One of the best things about shakshuka is how versatile it is. You can experiment with different spices, vegetables, and protein sources to create a dish that perfectly suits your tastes. Plus, it’s an easy and affordable way to use up leftover ingredients you have on hand.
If you’re looking for a breakfast recipe that’s both delicious and nutritious, give keto shakshuka a try. It’s a satisfying meal that will keep you full and energized throughout the morning.
Remember to use fresh, high-quality ingredients and to cook your eggs to your desired level of doneness. And don’t be afraid to get creative with your toppings – a sprinkle of fresh herbs or a dollop of sour cream can take this dish to the next level.
I hope this article has inspired you to try making keto shakshuka for yourself. Let me know in the comments how it turns out!
By the way, shakshuka pairs really well with keto challah bread!
Get the recipe now (by clicking the image below):