Keto Shakshuka with Feta and Olives

Dive into a flavorful, keto-friendly twist on the classic Shakshuka. Packed with rich tomatoes, creamy feta, and tangy olives, this dish is perfect for any meal.

Course Breakfast

Cuisine Middle Eastern

Keyword Feta Shakshuka, Keto Meal, Keto Shakshuka, low carb breakfast, Olive Shakshuka

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 210kcal

Equipment

Large skillet
Cutting board
Knife
Measuring spoons
Measuring cups

Ingredients

1 tablespoon olive oil (15ml)
1 medium onion, diced (about 150g)
1 red bell pepper, seeded and diced (about 120g)
2 cloves garlic, minced (about 6g)
1 teaspoon paprika (2g)
½ teaspoon cumin (1g)
¼ teaspoon chili powder (0.5g)
1 can diced tomatoes, no added sugar (14 oz or 400g)
Salt and pepper to taste
4 large eggs (about 200g)
½ cup feta cheese, crumbled (about 75g)
¼ cup pitted Kalamata olives, halved (about 33g)
Fresh parsley or cilantro, chopped for garnish

Instructions

Preparation: Preheat a large skillet over medium heat and add the olive oil.
Sauté Vegetables: Add the diced onion and bell pepper to the skillet and sauté until the onion is translucent and the peppers are soft, about 5 minutes.
Add Spices: Stir in the minced garlic, paprika, cumin, and chili powder, cooking until fragrant, roughly 1 minute.
Tomato Base: Pour in the diced tomatoes with their juice. Season with salt and pepper, then let the mixture simmer for 10 minutes until it thickens slightly.
Eggs: Make four wells in the tomato mixture and crack an egg into each well. Cover the skillet with a lid and cook until the eggs are done to your liking, approximately 5-7 minutes for soft yolks.
Add Feta and Olives: Sprinkle the crumbled feta and halved olives over the shakshuka just before the eggs are finished cooking.
Garnish and Serve: Remove from heat, garnish with chopped parsley or cilantro, and serve hot.

Notes

For a spicier kick, add more chili powder or a pinch of cayenne pepper.

Ensure the canned tomatoes have no added sugars to keep this dish keto-friendly.

Adjust the cooking time for the eggs based on how runny or firm you prefer your yolks.

This dish can be stored in the refrigerator and reheated, but it's best enjoyed fresh.

Nutrition