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Is there a better way to start your day than with this super delicious low carb keto shakshuka recipe?
It’s incredibly nutritious, it’s pretty easy to make and while it does contain a bit of “carb-heavier” vegetables like bell pepper and tomatoes, it’s still very low carb with only 7.7g net carbs per serving!

I love to make this recipe, especially on the weekend when I have more time in the morning.
Cooking isn’t only something I do out of necessity, it’s almost like meditation.

And can you imagine a better Sunday morning than making something that’ll nourish your body and satisfy your taste buds?
I thought so!

Another great thing about this recipe is that you can include it in your meal prep.
My boyfriend and I usually eat this recipe for two days and simply reheat it on the second day.
It works great and I can highly recommend it!

 
Low Carb Keto Shakshuka Recipe
 

LOW CARB KETO SHAKSHUKA INGREDIENTS:

This section is where I’ll explain a few things about the ingredients needed for this recipe as well as tips + suggestions!

(You can find the exact amounts needed on the recipe card at the end of this post.)

 

  • onion & garlic: finely chopped
  • red bell pepper
  • can of chopped tomatoes:
    Read the label!

    Some brands contain added sugar and that’s something we definitely want to avoid.
    The carbs from the chopped tomato shouldn’t be higher than 3-4g/100g.

  • zucchini:
    Traditional shakshuka recipes usually contain more tomatoes and thus the carbs would be much higher –
    to keep the carbs low we’re going to add less tomatoes and substitute with delicious low carb vegetables like zucchini!
  • eggs
  • vegetable stock
  • feta cheese
  • spices: paprika powder, cumin powder, chili powder, salt, pepper & parlsey for garnishing

  •  

    Low Carb Keto Shakshuka Recipe
     

    Low Carb Keto Shakshuka Recipe

     

    EASY LOW CARB KETO SHAKSHUKA RECIPE:

     

    Category, , , DifficultyBeginner

    This easy low carb keto shakshuka recipe is one of the best ways to start your day! Highly nutritious and delicious keto breakfast idea!

    Low Carb Keto Shakshuka Recipe

    Yields4 Servings
    Prep Time10 minsCook Time30 minsTotal Time40 mins

    Keto Shakshuka Ingredients:
     ½ onion, chopped (approx. 1.75oz/ 50g)
     1 garlic clove
     1 red bell pepper (approx. 6oz/ 170g)
     1 can of chopped tomatoes (approx. 400g)
     1 middle-sized zucchini (approx. 8.8oz/ 250g)
     8.45 fl oz vegetable stock (250ml)
     4 eggs
     3.50 oz feta cheese (approx. 100g)
    Spices:
     1 tsp cumin powder
     ½ tsp chili powder
     salt, pepper to taste
     parsley (for garnishing)

    Low Carb Keto Shashuka Instructions:
    1

    Wash the bell pepper and zucchini.
    Peel and cut the onion and garlic clove.
     

    2

    Cut the bell pepper and zucchini into small cubes.
     

    3

    Heat a bit of cooking oil in a large pan and fry the onions until translucent.
     

    4

    Add the chopped bell pepper and zucchini as well as the minced garlic.
    Fry for approx. 6-7 min until both the bell pepper and zucchini begin to soften.
     

    5

    Add the tomatoes and the vegetable stock.
     

    6

    Season with paprika powder, cumin, chili powder, salt, and pepper.
     

    7

    Simmer everything without a pot lid for approx. 10 minutes until most of the liquid has dissolved.
     

    8

    Use a spatula or spoon to form four small "holes" in your tomato mix.
     

    9

    Crack one egg into each hole.

    ☝︎ Be careful with the eggshell! The last thing we want is to bite onto a piece of eggshell when we eat this dish.
    If you are afraid you might not be able to crack the eggs directly into the hole without accidentally dropping a bit of eggshell into it as well, crack the eggs into a small bowl or ramekin first and let it slide into the hole from there.
     

    10

    Add the feta cheese on top.
     

    11

    Cover your pan with a pot lid and let the eggs cook for approx. 10 more minutes on medium heat.
     

    12

    Add a bit of chopped parsley on top and serve hot!

    This recipe is also amazing for meal prep!
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Nutrition Facts

    Serving Size 1/4 of whole recipe

    Servings 4


    Amount Per Serving
    Calories 183
    % Daily Value *
    Total Fat 10.2g16%
    Total Carbohydrate 11.1g4%
    Dietary Fiber 3.4g14%
    Protein 11.4g23%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Keto Shakshuka Ingredients:
     ½ onion, chopped (approx. 1.75oz/ 50g)
     1 garlic clove
     1 red bell pepper (approx. 6oz/ 170g)
     1 can of chopped tomatoes (approx. 400g)
     1 middle-sized zucchini (approx. 8.8oz/ 250g)
     8.45 fl oz vegetable stock (250ml)
     4 eggs
     3.50 oz feta cheese (approx. 100g)
    Spices:
     1 tsp cumin powder
     ½ tsp chili powder
     salt, pepper to taste
     parsley (for garnishing)

    Directions

    Low Carb Keto Shashuka Instructions:
    1

    Wash the bell pepper and zucchini.
    Peel and cut the onion and garlic clove.
     

    2

    Cut the bell pepper and zucchini into small cubes.
     

    3

    Heat a bit of cooking oil in a large pan and fry the onions until translucent.
     

    4

    Add the chopped bell pepper and zucchini as well as the minced garlic.
    Fry for approx. 6-7 min until both the bell pepper and zucchini begin to soften.
     

    5

    Add the tomatoes and the vegetable stock.
     

    6

    Season with paprika powder, cumin, chili powder, salt, and pepper.
     

    7

    Simmer everything without a pot lid for approx. 10 minutes until most of the liquid has dissolved.
     

    8

    Use a spatula or spoon to form four small "holes" in your tomato mix.
     

    9

    Crack one egg into each hole.

    ☝︎ Be careful with the eggshell! The last thing we want is to bite onto a piece of eggshell when we eat this dish.
    If you are afraid you might not be able to crack the eggs directly into the hole without accidentally dropping a bit of eggshell into it as well, crack the eggs into a small bowl or ramekin first and let it slide into the hole from there.
     

    10

    Add the feta cheese on top.
     

    11

    Cover your pan with a pot lid and let the eggs cook for approx. 10 more minutes on medium heat.
     

    12

    Add a bit of chopped parsley on top and serve hot!

    This recipe is also amazing for meal prep!
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Easy Low Carb Keto Shakshuka Recipe

     

    OTHER SAVORY KETO RECIPES:

     
    Eager for more delicious keto recipes? Check out these posts too:
     

  • Keto Coconut Chicken Curry
  • Keto-Friendly Chinese Hot And Sour Soup
  • Super Easy Garlic Deviled Eggs
  • Keto Tarte Flambée (Traditional French Bacon & Onion Keto Pizza)
  • Hearty & Creamy Chicken Egg Drop Soup With Spinach
  • Sausage Stuffed Mushrooms With Cream Cheese
  • Keto Shepherd’s Pie Recipe
  •  
     

     
    Low Carb Keto Shakshuka Recipe
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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