Keto Shakshuka Recipe That’ll Keep You Full Without Kicking You Out of Ketosis

If you’ve been eating keto for more than a week, you know breakfast can get boring real fast. Eggs. Cheese. Maybe some bacon. Then back to eggs. Again. But shakshuka? That’s the fix right there. It’s warm, spicy, and looks way fancier than the work it takes.

This version cuts out the carbs but keeps all the comfort. No beans. No sugar. No toast needed. Just clean, full-flavor food that happens to be low-carb. Perfect for those days when you want something hot, fast, and actually satisfying.

What Is Shakshuka?

Shakshuka is eggs poached in a thick tomato and pepper sauce. It started in North Africa, made its way into the Middle East, and now people everywhere are giving it their own spin. Usually it comes with pita bread or crusty toast, but since we’re going keto, we’re skipping all that.

We’re keeping it simple: low-sugar tomato sauce, fresh veggies, eggs, a bit of spice, and some cheese if you’re into it.

Keto Shakshuka: Ingredients That Won’t Mess With Your Macros

Here’s what you need. Most of this stuff is probably already in your kitchen:

Basic Ingredients:

• 2 tablespoons olive oil

• 1/2 small onion, chopped (about 4g carbs total)

• 1 garlic clove, minced

• 1/2 red bell pepper, chopped

• 1/2 green bell pepper, chopped

• 1 can (14 oz) crushed tomatoes – check for no added sugar

• 1 teaspoon paprika

• 1/2 teaspoon cumin

• Salt and pepper to taste

• 4 large eggs

Optional but tasty:

• Feta cheese or goat cheese

• Chopped parsley or cilantro

• Red pepper flakes or chili powder for heat

• A handful of spinach or kale (if you’re okay with the extra carbs)

Net carbs per serving (without cheese): Around 6–7g

Step-by-Step Instructions (No Fancy Tools Needed)

1. Start with the pan

Grab a large non-stick skillet or cast iron pan. Heat the olive oil over medium heat.

2. Sauté your veggies

Toss in the onions. Cook for 2-3 minutes until they’re soft and kinda see-through. Add the garlic and peppers. Keep cooking for another 5-7 minutes until everything looks soft and smells great.

3. Build the sauce

Pour in the crushed tomatoes. Stir in the paprika, cumin, salt, and pepper. Let the sauce simmer for about 10 minutes. It should get thicker and richer the longer it cooks.

Taste and adjust. Too sour? Add a pinch of erythritol or monk fruit sweetener. Too thick? Add a splash of water.

4. Make room for the eggs

Using a spoon, make little holes in the sauce. Crack one egg into each hole. Cover the pan and let it cook for about 5-7 minutes, depending on how runny or firm you like your eggs.

Don’t walk away. Eggs cook fast.

5. Add the extras

Sprinkle cheese if you’re using any. Add parsley or cilantro on top. Done.

What to Serve with Keto Shakshuka (Besides a Spoon)

You don’t need bread, but if you miss that crunch, here are a few low-carb hacks:

• Chaffle (cheese + egg waffle): Great for scooping up the sauce.

• Keto naan or almond flour tortilla: Pan-fry it and keep it thin and crispy.

• Avocado slices: Add creaminess and fat, no carbs.

Why It Works for Keto

Let’s keep it real. This dish is:

• High fat (from eggs and oil)

• Low carb (no bread, no sugar)

• Moderate protein (not enough to kick you out of ketosis)

The tomatoes and peppers add carbs, yes—but in small amounts, and the fiber helps balance it out. You’ll stay under 20–25g net carbs for the day if you keep the rest of your meals clean.

Leftovers? Here’s How to Reheat It

Store leftovers in an airtight container in the fridge. Lasts about 3 days.

To reheat:

• Microwave: 1-2 minutes, cover with a damp paper towel.

• Stovetop: Low heat, lid on, splash of water if it’s too thick.

Don’t freeze this. Eggs go weird in the freezer.

How to Change It Up Without Breaking the Rules

Shakshuka is flexible. Like yoga, but better because it ends in food.

Here are some ways to make it your own:

1. Add protein:

• Leftover chicken

• Ground lamb or beef (cook it before the sauce)

• Turkey sausage

2. Try different spices:

• Za’atar

• Harissa (watch for sugar)

• Smoked paprika for a smoky kick

3. Make it green:

Swap tomatoes for sautéed spinach, kale, or even zucchini noodles. Add cream and cheese to make it richer.

Tips from Someone Who Eats Keto and Gets Bored Easy

Here’s what I’ve learned making this over and over:

• Always taste the sauce before adding eggs. If it’s bland, your eggs will be too.

• Don’t overcook the eggs. Runny yolks = sauce built in.

• Make extra sauce and store it. Next time, just heat and add eggs.

• Add chili flakes early if you like heat. Late if you want more control.

Once you make it once, it’s easy. It looks like something from a food blog but takes less time than making scrambled eggs and bacon.

Conclusion

Keto shakshuka is one of those meals that feels like cheating, but it isn’t. It’s warm, rich, and doesn’t leave you hungry two hours later. Plus, it looks pretty on the plate, which helps when your diet already feels kind of… gray.

Give it one shot. Make it your own. Then let it live in your breakfast or dinner rotation.

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