Low-Carb Shakshuka

Low-Carb Shakshuka Super Hungry? Jump to the Recipe

Today we’re making shakshuka - a mediterranean dish that consists of roasted tomatoes, sweet onions and aromatic spices like cumin, topped with eggs poached directly in the delicious tomato sauce.

With influence from African and Arabic cultures, shakshuka is a super simple one pan dish that can enjoyed for breakfast or dinner.

I am using canned, roasted tomatoes in my shakshuka, but if you’re an overachiever, you can totally roast your own tomatoes on your own time.

Plus canned tomatoes usually have a more balanced flavor profile, ensuring your end result will taste just like shakshuka, without all the extra effort.

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Low-Carb Shakshuka

  • Number of Servings: 6
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
Low-Carb Shakshuka

Ingredients

  • 1 cup onion, diced
  • 1 cup sweet bell peppers, multi-colored, chopped
  • 2 tbsps olive oil
  • 4 tbsps garlic, roughly minced
  • 28 ozs (2 cans) fire roasted tomatoes
  • ½ tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • ½ tbsp cayenne pepper
  • 1 tbsp sweet paprika
  • 1 tbsp cumin
  • 1 tsp chili powder
  • ¼ cup fresh parsley + more for topping
  • ½ cup feta cheese + more for topping
  • 6 eggs
  • pita, for serving

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

Tried it? Loved it? Share it!

Instructions

  1. In a large skillet over medium-high heat, add the olive oil and heat until shimmering then add the onion and saute until begining to caramelize, about 20 minutes.
  2. Stir in the sweet bell pepper and saute until tender, then add the minced garlic. Stir until the garlic is fragrant. Season with salt, to taste.
  3. Add the roasted tomatoes and saute until they start to lose their moisture. Then stir in the onion powder, garlic powder, cayenne and paprika.
  4. Then stir in the cumin, chile powder, parsley and once again season with salt, to taste.
  5. Use the back of the spoon to flatten the surface of the shakshuka and then create small divots, the size of the back of the spoon. Crack an egg into each divot.
  6. OVEN: Bake at 400 F for 10-12 minutes, until the egg whites have set.
  7. STOVE-TOP: Place a lid over the shakshuka and steam the egg whites for 10-12 minutes, until the whites have set.
  8. Top with fresh crumbled feta and parsley. Sprinkle a pinch of cayenne pepper onto each egg yolk. Serve with warmed pita and cucumber salad. Enjoy!
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