This easy shakshuka is just what you want to make if you‘re watching your carbs and protein intake. It‘s a healthy and easy one-skillet breakfast, that even complete beginners at cooking can make!
It‘s flavorful, spiced, and so nutritious! With just 10 minutes of active preparation, you‘ll make this breakfast that the whole family will enjoy.
This shakshuka is gluten-free, low carb, high protein, dairy-free, and vegetarian.
I‘m a big fan of bacon and eggs, as I‘m sure many of you are too. Although, after a while, it can get kind of boring.
So, if you‘re looking to change up your breakfast, this dish is for you.
Lightly poached eggs are served in a delicious sauce made with tomatoes, red bell peppers, and onions. The creaminess of the eggs is complemented by the acidity of the tomatoes.
And the warm spice makes this dish spicy. But not spicy hot.
So, it‘s a great dish that your entire family will love. Even the kiddos.
And the sauce is so delicious. You‘ll want to dunk some bread in it. Yum!
What Country is Shakshuka from?
According to food historians, Shakshuka came from either Yemen or Tunisia. But now, it is a popular dish in Palestine, Egypt, Israel, and several other places.
Why You Should Make Shakshuka
There are simply so many reasons why you should make Shakshuka. Besides being delicious, it is also pretty healthy.
For instance, one serving provides 16 grams of protein. So, it‘s pretty filling.
It‘s also low in carbs. It‘s also rich in fiber.
Just one serving provides more than a fifth of your daily fiber needs. So, it‘s good for your digestion.
It‘s also pretty nutritious. It is rich in Vitamins A and C, which you need for a healthy immune system.
It‘s also a good source of iron. Thus, it helps keep your energy levels up.
And it‘s packed with a ton of heart-healthy monounsaturated fats.
As an added bonus, it‘s both gluten-free and dairy-free. So, it‘s great for people who have food allergies or sensitivities to gluten and/or dairy.
Besides being nutritious, it‘s also budget-friendly.
That‘s because you use inexpensive ingredients like eggs and tomatoes.
Making it is a breeze too. All you need is 10 minutes of active preparation. Then you let it simmer.
What I also like about it is that it‘s a one-skillet meal. That obviously means that you don‘t have a ton of pots and pans to wash at the end.
Now, this dish makes a great keto breakfast. But it is so versatile that you can even have it for lunch or dinner too.
How Do You Make Shakshuka from Scratch?
It‘s very easy to make a nice Shakshuka. It doesn‘t require you to spend a lot of time actively making it either.
That‘s partly the reason why it‘s my favorite breakfast to make!
Ingredients You‘ll Need:
- olive oil (Extra viring preferably)
- white onion
- red bell pepper
- paprika powder
- ground cumin
- red chili pepper flakes
- chopped tomatoes
- salt and black pepper
- large eggs
First of all, make sure you chop your onion, red bell pepper and peel garlic cloves.
Then, add olive oil to a frying pan and heat it up. I‘m using a 10.25-inch pan that‘s relatively deep.
This skillet would be perfect for that. We don‘t want the frying pan to be larger than that, and it needs to be relatively deep.
All of that is important to make sure the eggs can actually cook through in the last step.
We will want to add in chopped onion, red bell pepper, and press in garlic cloves.
Afterward, add in the paprika, ground cumin, and red chilli pepper flakes.
Mix them together as well as you can and let the veggies cook for 5 minutes or so until they soften up. If they begin to burn, just lower the heat.
Red bell pepper takes the longest to soften up. However, it doesn‘t have to be completely soft before we‘re going to add another ingredient.
Now, add in chopped tomatoes, a pinch of salt, and black pepper.
Give it a good stir so that that the chopped tomatoes simmer with all the spices.
Finally, reduce the heat and cover the frying pan with a lid.
If you don‘t have a lid, just use foil to cover it up. It does just as good of a job.
Simmer for 20 minutes.
Finally, use a spoon or a spatula to make indentations in the tomato sauce. I make an indentation and then break in an egg.
You repeat that six times. Make sure you don‘t just make 6 indentations and then try to fill them up with the eggs. That won‘t work well.
So, break your eggs one by one and cover the frying pan again. Make sure it‘s covered. Otherwise, the eggs won‘t cook through.
Let it simmer for another 7 minutes until the eggs are fully cooked through. If you love a bit of a runny egg, reduce that time to 4-5 minutes.
What Do You Eat With Shakshuka?
You can eat Shakshuka with nice crusty bread. To keep it on the healthier side, just serve it with whole wheat pita bread or oatcakes.
If you‘re watching your carbs, use a good low carb flatbread like Joseph‘s Lavash bread. One serving contains only 6 grams of net carbs.
Or you can choose this bread here that has only 1 gram of net carbs per serving. It also contains 4 grams of protein.
And if you‘re eating Shakshuka for lunch or dinner, you can just serve it with a side Garden Salad. Bon appetit!
Other Keto Breakfast Recipes
Watch Full Instructions
- 3 tbsp Extra virgin olive oil
- 1 large white onion chopped
- 1 red bell pepper chopped
- 3 garlic cloves minced
- 1 tsp paprika
- 1 tsp ground cumin
- 1/4 tsp red chilli pepper flakes
- 2 cans chopped tomatoes
- salt and black pepper
- 6 large eggs
- Add the olive oil to the frying pan and heat it up. Add in chopped onion, red bell pepper, minced garlic cloves, paprika, ground cumin, and red chili pepper flakes. Cook for 5 minutes until the vegetables have softened.
- Add in chopped tomatoes, then a pinch of salt and pepper. Stir them in and cover the frying pan with a lid. Reduce the heat and let it simmer for approximately 20 minutes.
- Using a spoon or a spatula, make 6 indentations in the tomato sauce and break in the eggs. Finally, cover the frying pan and let it simmer for another 7 minutes.
- Serve with a piece of bread, oatcakes, or pita bread.