Low Carb Shakshouka

Experience the irresistible flavors of this Low Carb Shakshouka—a vibrant and hearty dish that's perfect for breakfast, brunch, or a light dinner. This Middle Eastern-inspired recipe combines a rich, spiced tomato base made with sautéed red bell peppers, onions, and garlic, seasoned with cumin, paprika, and a touch of cayenne for gentle heat. Six perfectly poached eggs are nestled into the sauce, creating a satisfying, protein-packed meal that’s naturally low in carbohydrates and gluten-free. Finished with a sprinkle of fresh parsley for brightness, this one-pan dish is as beautiful as it is delicious. Ready in just 40 minutes, this easy shakshouka recipe is your go-to for a flavorful, wholesome meal that fits into low-carb and keto lifestyles. Serve it with a side of crusty bread or enjoy it solo—the choice is yours!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large red bell pepper
• 1 medium yellow onion
• 3 cloves garlic
• 28 ounces canned whole tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 0.25 teaspoon ground cayenne pepper
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 6 large eggs
• 0.25 cup fresh parsley

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

While the oil is heating, dice the red bell pepper and yellow onion, and mince the garlic cloves.

Step 3

Add the diced onion and red bell pepper to the skillet, cooking until the onions are translucent and peppers are softened, about 5-7 minutes.

Step 4

Lower the heat slightly and add the minced garlic, cooking for an additional minute until fragrant.

Step 5

Pour in the canned whole tomatoes including the juice. Break apart the tomatoes using the back of a spoon or spatula as they cook.

Step 6

Stir in the ground cumin, paprika, cayenne pepper, salt, and black pepper. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

Step 7

Make six small wells in the sauce with the back of a spoon and crack an egg into each well.

Step 8

Cover the skillet with a lid and let the eggs cook in the sauce, 5-8 minutes for runny yolks or longer for firmer yolks.

Step 9

Chop the fresh parsley finely.

Step 10

Once the eggs are cooked to your liking, remove the skillet from the heat and sprinkle with freshly chopped parsley.

Step 11

Serve hot, spooning the shakshouka into shallow bowls.

Nutrition Facts

Serving size	(1415.0g)

Amount per serving	% Daily Value*
Calories	1154.4

Total Fat 82.4g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 9.5g
Cholesterol 1131.9mg	0%
Sodium 2664.1mg	0%
Total Carbohydrate 53.7g	0%
Dietary Fiber 21.5g	0%
Total Sugars 34.7g
Protein 48.9g	0%

Vitamin D 246IU	0%
Calcium 500.0mg	0%
Iron 14.0mg	0%
Potassium 2701.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.4%

Protein: 17.0%

Carbs: 18.6%