Keto Shakshuka
350Calories
20gProtein
23gFat
14gNet Carbs
Per serving · recipe makes 2. Scale any portion and auto-track it in the app.
Ingredients
- 1 tbsp olive oil
- half an onion
- 1 red bell pepper
- 2 cloves of garlic
- Tomato
- 4 eggs
- 2 oz feta
- Salt
Method
PREP
- Dice half an onion and 1 red bell pepper, and thinly slice 2 cloves of garlic. Crack 4 eggs into individual small cups - it makes nesting them into the sauce far easier later.
COOKING
- Warm 1 tbsp olive oil in a 10-inch skillet over medium and cook the onion and pepper 6 to 8 minutes, until soft and beginning to caramelize at the edges. Add the garlic, 1 tsp smoked paprika, and 1/2 tsp cumin and stir 30 seconds, just until fragrant.
- Pour in 1 cup crushed tomatoes, season with salt, and simmer 8 to 10 minutes, until a spoon dragged across the pan leaves a trail that holds.
- Press 4 wells into the sauce with the back of a spoon, slide an egg into each, cover the pan, and cook 5 to 7 minutes, until the whites are opaque and the yolks still move.
FINISH
- Crumble 2 oz feta over the top and take it to the table in the pan. Serves 2 - 2 eggs each. Scales to 4 in a 12-inch skillet, no further.
💡 Pro-Tip: Reduce the sauce properly before the eggs go anywhere near it. A watery sauce cannot hold the shape of a well, so the eggs drift and spread and you end up poaching them into ribbons instead of neat rounds. At 14g net carbs this is the carbiest recipe in the batch - honest keto for one meal, but it will use most of a 20g day.
Cook it & auto-track the macros in the app →