Green Shakshuka

Shakshuka is traditional an Arabic dish usually made with poached eggs over tomato, peppers, and onions. This spin on the classic recipe includes low-carb veggies like spinach and zucchini to make it totally keto-friendly. It’s super easy to make and easy to clean up too! Get more recipes in Keto Slow Cooker & One Pot Meals.

Shakshuka- poached eggs over vegetables.


2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat
½ small (35 g/1.2 oz) yellow onion, sliced
1 clove garlic, minced
1 medium (120 g/4.2 oz) green bell pepper, sliced
1 small (150 g/5.3 oz) zucchini, cut into ½-inch (1-cm) cubes
½ cup (120 g/4.2 oz) canned chopped tomatoes
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon ground coriander
1⁄8 teaspoon cayenne pepper
Salt and pepper
3 cups (90 g/3.2 oz) fresh spinach
4 large eggs
1 tablespoon (4 g/0.2 oz) freshly chopped cilantro or parsley
1⁄3 cup (50 g/1.8 oz) crumbled feta cheese and
1 medium (150 g/5.3 oz) avocado, sliced

Shakshuka Instructions 

In a large skillet greased with ghee, cook the onion over medium-high heat for 5 to 8 minutes, until lightly browned.

Add the garlic, green pepper, and zucchini. Cook for about 2 minutes, stirring occasionally. Add the tomatoes, cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Cook for about 5 minutes, or until the vegetables are tender.

Add the spinach and cook for a minute, until wilted.

Use a spatula to make 4 wells in the mixture. Crack 1 egg into each well and cook until the egg whites are opaque and cooked through and the egg yolks are still runny. Remove from the heat. Garnish with the cilantro, and add the optional feta cheese or avocado on top. Serve immediately, or refrigerate for up to 3 days (without the fried eggs).

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