Keto Cabbage Shakshuka

This Keto Cabbage Shakshuka is a creative twist on the classic, incorporating the nutritious crunch of cabbage with the rich, spiced tomato sauce and runny eggs traditional to this dish. Perfect for any meal, it's a low-carb delight that's both satisfying and packed with flavor.

Course Breakfast

Cuisine Middle Eastern

Keyword Cabbage Recipes, keto breakfast, Keto Cabbage Shakshuka, Low Carb Shakshuka

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 210kcal

Equipment

Large skillet
Cutting board
Chef’s knife
Measuring spoons
Can opener
Wooden spoon

Ingredients

2 tbsp olive oil
½ medium onion, chopped approx. 100g
2 cloves garlic, minced
1 medium bell pepper, diced approx. 150g
2 cups shredded cabbage 200g
1 tsp paprika
½ tsp cumin
¼ tsp chili powder (optional for heat)
1 can diced tomatoes, no sugar added 14 oz or 400g
Salt and pepper, to taste
4 large eggs
Fresh parsley, chopped for garnish
¼ cup feta cheese, crumbled (optional for topping) 50g

Instructions

Prepare the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Incorporate the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until the pepper softens.
Add the Cabbage: Stir in the shredded cabbage, and cook for about 5 minutes or until it starts to soften, making sure to stir occasionally to prevent sticking.
Season the Mixture: Sprinkle the paprika, cumin, and chili powder over the vegetables. Stir well to ensure the spices are evenly distributed and cook for another minute to release their flavors.
Create the Sauce: Pour in the diced tomatoes (with their juice) and season the mixture with salt and pepper. Let the sauce simmer for 5-7 minutes, or until it thickens slightly and the cabbage is tender.
Cook the Eggs: Make four wells in the cabbage and tomato mixture. Crack an egg into each well. Cover the skillet with a lid, and let it cook for 5-10 minutes, or until the eggs are cooked to your desired level of doneness.
Garnish and Serve: Remove the skillet from the heat. Garnish the shakshuka with fresh parsley and crumbled feta cheese if desired. Serve hot, spooning the eggs and tomato mixture onto plates.

Notes

For a dairy-free version, omit the feta cheese or use a dairy-free cheese alternative.

Adjust the level of spice to your preference by adding more or less chili powder, or by including red pepper flakes.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Serve with keto-friendly bread or on its own for a fulfilling low-carb meal.

Nutrition