Shakshuka

Why This Is Strictly Keto

Shakshuka is eggs gently poached in a simmered tomato-and-pepper sauce — every component is a whole food. The tomatoes and bell pepper are the only real carb source, and split across four servings that’s about 9 grams of net carbs. It’s usually served with crusty bread for dipping; skip the bread and eat it straight from the skillet with a fork, or with a side of avocado.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 (28 oz) can crushed tomatoes
• 1/2 teaspoon salt, plus more to taste
• 8 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley or cilantro

Instructions

1. Soften the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook 6–8 minutes, until soft.

2. Bloom the spices: Stir in the garlic, paprika, cumin and cayenne and cook 1 minute, until fragrant.

3. Simmer the sauce: Pour in the crushed tomatoes and salt. Simmer 10 minutes, stirring occasionally, until thickened.

4. Add the eggs: Make 8 shallow wells in the sauce with the back of a spoon. Crack an egg into each well. Cover and cook 8–12 minutes, until the whites are set but the yolks are still runny.

5. Finish: Scatter the feta and parsley over the top. Season with black pepper and serve straight from the skillet.

Nutritional Info (per serving, approximate)

Tips

• Use a lid — trapping the steam sets the tops of the whites without overcooking the yolks.
• Crack each egg into a small ramekin first, then slide it into its well, so a broken yolk doesn’t ruin the pan.
• Leave out the feta to make it fully dairy-free and Whole30-friendly.