Low Carb Shakshuka Recipe – A Flavorful Mediterranean Delight

Low Carb Shakshuka is a classic Middle Eastern dish that’s not only easy to prepare but also delightfully low in carbs. This homemade shakshuka is perfect for those cherished weekend breakfasts or brunches, significantly enhancing your Mediterranean diet experience. With its robust flavors and simple ingredients, this easy shakshuka recipe can quickly become your new go-to meal. Whether you’re preparing a classic shakshuka, or trying out this low-carb version, its hearty ingredients and vibrant colors make it as beautiful as it is delicious.

Why You’ll Love This Low Carb Shakshuka

• • Best way to make shakshuka at home:
    
    • Quick and easy preparation, ready in just 30 minutes.
    • Perfect for beginners looking to explore Mediterranean cuisine.
  • Only 7 key ingredients needed!
    
    • You’ll likely have these pantry staples on hand.
  • Low-carb diet friendly:
    
    • A healthy meal without the usual carbs, ideal for keto followers.
  • Versatile meal:
    
    • Great for breakfast, brunch, or even a light dinner.
      
      

      Ingredients for Low Carb Shakshuka

      
      To make a low-carb shakshuka, gather the following essential ingredients:
      
      

  • 2 tablespoons olive oil: Adds rich flavor and healthy fats.
  • 1 medium onion, chopped: Provides a sweet undertone.
  • 2 bell peppers, chopped: Choose red or yellow for added sweetness.
  • 2 garlic cloves, minced: Essential for depth of flavor.
  • 1 can (14 ounces) diced tomatoes: The base of your shakshuka sauce.
  • 1 teaspoon ground cumin: Key spice for authentic taste.
  • 1 teaspoon paprika: Adds a smoky kick.
  • 4 large eggs: The protein-rich stars of the dish.
  • Fresh parsley, chopped for garnish: Adds freshness and color.
  • Salt and pepper to taste: Don’t forget to season according to your preference.
    
    For a gluten-free option, ensure your paprika is sourced from a gluten-free provider.
    
    

    How to Make Low Carb Shakshuka – Step by Step

     

    Preparing the Sauce

     

    1. Heat the Olive Oil: Add 2 tablespoons of olive oil to a large skillet over medium heat until shimmering.
    2. Sauté Vegetables: Add the chopped onion and bell peppers; sauté until they are softened, about 5-7 minutes.
       
       

       Simmering the Flavors

        

    3. Add Garlic: Stir in minced garlic and cook for an additional 1 minute until fragrant.
    4. Integrate Tomatoes and Spices: Add the diced tomatoes, ground cumin, paprika, salt, and pepper. Stir well to combine.
    5. Simmer: Let the mixture simmer for 10 minutes, allowing the flavors to meld together. Stir occasionally to ensure even cooking.
       
       

       Adding the Eggs

        

    6. Make Wells: Use the back of a spoon to make four small wells in the tomato mixture.
    7. Crack the Eggs: Crack one egg into each of the wells.
    8. Cook the Eggs: Cover the skillet and cook for about 5-8 minutes, or until the eggs are set to your liking. For extra crispy textures on the edges, you might want to cook it a bit longer.
       
       
    9. Final Touch: Remove the skillet from heat, garnish with freshly chopped parsley, and serve warm.
       
       

       

       Pro Tips for Making the Best Low Carb Shakshuka

        

  • Can I make shakshuka ahead of time?
    Yes, you can make the tomato base in advance. Store it in the refrigerator and, when ready to serve, reheat it and add the eggs.
    
    
  • What is the secret to the best shakshuka?
    Allowing the tomato mixture to simmer adequately is crucial for blending flavors. Don’t rush this step!
    
    
  • Substitutions and Variations:
    
    • For spicy shakshuka, add a pinch of cayenne pepper.
    • To make it more herbaceous, add fresh basil along with parsley.
    • Swap bell peppers for spicy peppers for an extra kick.
      
      

      Best Ways to Serve Low Carb Shakshuka

       

  • Pair with a side salad: A fresh Mediterranean salad complements the rich flavors.
  • Enjoy with low-carb bread: Serve alongside our keto bread recipe for a full, satisfying meal.
  • Presentation Tip: Serve directly from a rustic skillet to capture an authentic presentation.
    
    

    Nutritional Information for Low Carb Shakshuka

     

  • Calories: 250 kcal per serving
  • Carbs: 8g
  • Protein: 10g
  • Fat: 18g
  • Fiber: 3g
    
    This low-carb shakshuka not only fits perfectly into a ketogenic diet, but also provides a nutritious, balanced meal.
    
    

    Storage & Leftovers

     

  • How long does shakshuka last in the fridge?
    You can store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing Instructions:
    You can freeze the tomato base without the eggs for up to 3 months. When ready to eat, thaw and reheat before cracking fresh eggs into the sauce.
  • Best Reheating Method:
    Reheat on the stove over low heat, adding a splash of water if necessary to prevent sticking.
    
    

    FAQs for Low Carb Shakshuka

    
    Q1: Can I freeze shakshuka?
    Yes, you can freeze the base without the eggs. Thaw overnight in the refrigerator before reheating and adding fresh eggs.
    
    Q2: What can I use instead of bell pepper in shakshuka?
    For a different flavor profile, try zucchini or eggplant.
    
    Q3: Is shakshuka spicy?
    Traditional shakshuka isn’t overly spicy, but you can add chillies or a pinch of cayenne for heat.
    
    Q4: Can shakshuka be made with other vegetables?
    Absolutely! Mushrooms, eggplant, and spinach are excellent additions.
    
    

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