Shakshuka is a middle eastern dish of eggs poached in sauce of tomatoes and peppers that makes for a great breakfast or brunch dish, served with toast made with keto bread for dipping. I love poached eggs, and poaching them in sauce is easier than in water and you just put the whole skillet on the table to be shared. How much fun is that?
Keto Shaksuka Recipe
- 1 tablespoon avocado oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 medium orange or yellow bell pepper, seeded and chopped
- One 28oz can whole stewed tomatoes (*May sub with 4 cups ripe diced tomatoes, with juices and 2 tablespoons tomato paste.)
- ¼ teaspoon mild chili powder
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 6 large eggs
- 2 tablespoons fresh chopped parsley and/or cilantro (for garnish)
- Extra virgin olive oil, for drizzling
- Optional garnishes: ¼ cup crumbled feta or soft goat cheese or ½ cup diced avocado if you prefer a dairy-free option.
Add avocado oil to a deep, large stainless steel skillet or sauté pan and heat to medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. Add garlic and spices and saute 1-2 minutes, or until garlic becomes fragrant.
Add tomatoes and tomato paste to pan, stir until blended. Allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
Taste the mixture and adjust seasonings and spices to your preference. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 4-8 minutes, or until the eggs are done to your liking. Drizzle with olive oil and garnish with chopped cilantro and/or parsley, as well as feta and/or avocado (if desired.)
Did you make this keto shaksuka recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)