Are you looking for a healthy and delicious breakfast option that is also keto-friendly? Look no further than the keto shakshuka recipe. This flavorful dish is a Middle Eastern classic that has been adapted to fit a low-carb, high-fat diet. In this article, we will explore what shakshuka is, how to make a keto-friendly version, and some variations to make this dish even more exciting.
What is Shakshuka?
Shakshuka is a Middle Eastern dish that consists of eggs cooked in a flavorful tomato sauce. It is typically served for breakfast or brunch and is popular in many countries such as Israel, Egypt, and Tunisia. The traditional version is made with onions, peppers, and spices such as cumin and paprika. The eggs are then cracked into the sauce and cooked until the whites are set but the yolks are still runny. The dish is usually served with bread or pita for dipping.
The Keto-Friendly Version
To make shakshuka keto-friendly, we need to make a few adjustments to the traditional recipe. First, we need to eliminate the bread or pita that is typically served with the dish. Second, we need to reduce the amount of onions and peppers since they are higher in carbs. Finally, we need to use a low-carb tomato sauce or diced tomatoes.
2 tbsp olive oil
1/2 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tsp paprika
1 tsp cumin
1/4 tsp cayenne pepper (optional)
1 can (14 oz) low-carb tomato sauce or diced tomatoes
Salt and pepper to taste
Fresh parsley for garnish
Heat olive oil in a skillet over medium heat. Add onion and bell pepper and sauté until softened, about 5 minutes.
Add garlic, paprika, cumin, and cayenne pepper (if using) and cook for an additional 2 minutes.
Pour in the low-carb tomato sauce or diced tomatoes and bring to a simmer.
Make 4-6 indentations in the sauce and crack an egg into each one.
Cover the skillet and cook until the eggs are set, about 5-7 minutes.
Season with salt and pepper and garnish with fresh parsley.
One of the great things about shakshuka is that it is very versatile. Here are some variations to try:
Feta Cheese Shakshuka
After the eggs are set, sprinkle feta cheese over the top and broil in the oven until the cheese is melted and bubbly.
Add a few handfuls of fresh spinach to the skillet before adding the eggs. The spinach will wilt down as the eggs cook.
Cook crumbled breakfast sausage in the skillet before adding the onion and bell pepper. Continue with the recipe as directed.
The keto shakshuka recipe is a delicious and nutritious low-carb meal that is perfect for breakfast or brunch. With a few adjustments to the traditional recipe, we can enjoy this Middle Eastern classic while sticking to our keto diet. Don’t be afraid to experiment with different variations to make this dish even more exciting.