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Low-Carb Mexican Shakshuka

This vibrant Low-Carb Mexican Shakshuka is a delightful twist on the classic Middle Eastern dish. It combines the rich flavors of Mexico with the traditional poached eggs in a tomato-based sauce. Perfect for those on a keto diet, this dish is packed with nutrients and bold spices, yet low in carbs.
Course Breakfast
Cuisine Mexican Fusion
Keyword keto breakfast, Low-Carb Mexican Recipe, Low-Carb Mexican Shakshuka, Poached Eggs, Shakshuka Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 220kcal

Equipment

  • Large skillet
  • Cutting board
  • Knife
  • Measuring spoons
  • Spoon for stirring

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced about 150g
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced about 150g
  • 1 jalapeño, seeded and finely chopped
  • 14 ounces canned diced tomatoes 400g
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and pepper to taste
  • 4 large eggs
  • ¼ cup fresh cilantro, chopped 4g
  • 1 avocado, sliced about 200g
  • ¼ cup crumbled feta cheese (optional) 50g

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
  • Stir in the minced garlic, bell pepper, and jalapeño. Cook for another 2-3 minutes until the vegetables start to soften.
  • Pour in the canned diced tomatoes along with the cumin, smoked paprika, chili powder, salt, and pepper. Stir the mixture well.
  • Allow the sauce to simmer for about 10 minutes, or until it thickens slightly.
  • Create small wells in the sauce with a spoon and crack an egg into each well.
  • Cover the skillet with a lid and let the eggs cook for 5-7 minutes, or until the whites are set but the yolks are still runny.
  • Remove the skillet from the heat. Garnish with chopped cilantro, sliced avocado, and crumbled feta cheese if using.
  • Serve immediately.

Notes

For those who prefer a non-dairy option, omit the feta cheese.
Adjust the level of heat by adding more or less jalapeño, according to your taste preference.
Ensure to use a skillet that is both stovetop and oven-safe if you prefer to finish cooking the eggs in the oven.
Store any leftovers in an airtight container and refrigerate for up to two days.

Nutrition

Calories: 220kcal | Carbohydrates: 9g | Protein: 9g | Fat: 16g | Fiber: 5g | Net Carbs: 4g