Follow us 148.4k
Growing up in Czechia, I had a few favorite dishes that my mom used to make. One of them was Dabelske Tousty, which translates to Deviled Toasts. It's a flavorful mixture of vegetables and aromatics, including zucchini, onions, and garlic, cooked with spices and sausage or ground beef. Traditionally, it's used as a topping for toasts, or as the Czechs prefer, crispy fried sourdough.
In my low-carb version, I've skipped the toasts and instead, I serve the mixture topped with fried eggs.
Recipe Tips
- Harissa can be used to taste. Depending on your preference for spice, you can adjust the amount to suit your palate.
- While the eggs are best prepared fresh, the hash can be stored in the fridge for up to 4 days, or in the freezer for up to 3 months.
- For easy defrosting, it's best to portion out the hash before freezing.
- This recipe can be served the traditional way with keto breads. Try it with our 90-Second Keto Bread for a delicious low-carb meal.
- Mexican chorizo can be replaced with ground beef or pork. If needed, add some harissa for extra heat.
Follow us 148.4k
Hands-on Overall
Serving size about 250 g/ 8.8 oz hash + 2 eggs
Nutritional values (per about 250 g/ 8.8 oz hash + 2 eggs)
Net carbs12 grams
Protein26 grams
Fat37.1 grams
Calories497 kcal
Calories from carbs 10%, protein 21%, fat 69%
Total carbs16.3 gramsFiber4.2 gramsSugars9.2 gramsSaturated fat9.8 gramsSodium621 mg(27% RDA)Magnesium77 mg(19% RDA)Potassium1,141 mg(57% EMR)
Ingredients (makes 4 servings)
- 1 medium brown onion, sliced (110 g/ 3.9 oz)
- 2 cloves garlic, minced
- 4 medium zucchini, diced (800 g/ 1.76 lbs)
- 1/4 cup extra virgin olive oil, divided (60 ml/ 4 fl oz)
- 1 tbsp balsamic vinegar (15 ml)
- 1 tbsp lemon juice (15 ml)
- 4 tbsp tomato paste (60 g/ 2.1 oz)
- 2 tbsp harissa paste (30 g/ 1.1 oz)
- 1 tbsp Worcestershire sauce (15 ml)
- 1 tbsp capers (9 g/ 0.3 oz)
- 1/4 tsp chile powder
- 250 g Mexican chorizo (8.8 oz)
- To serve: 8 large fried eggs, and fresh parsley
Instructions
- Prepare all the ingredients. Peel and slice the onion. Mince the garlic. Dice the zucchini into about 1 cm (1/2 inch) pieces. Slice or crumble the chorizo.
- Grease a large skillet or a casserole dish with most. of the olive oil (reserve some for frying eggs). Add the sliced onion and cook on medium-high until fragrant and lightly browned, for about 5 minutes. Add the garlic and cook for another minute.
- Add the chorizo and cook for 2 to 3 minutes. Add the zucchini, balsamic vinegar, lemon juice, tomato paste, harissa, Worcestershire sauce, capers and chile powder. Stir to combine and cook on medium-high until it starts simmering.
- Cover with a lid and reduce to medium-low. Cook for 30 to 35 minutes, stirring half way.
- While the zucchini is cooking, fry eggs to serve it with (2 per serving). Eggs are best prepared fresh so only make as many eggs as you plan to eat.
- Remove the lid and cook for 5 more minutes. Season to taste if needed. Optionally, add some chopped fresh parsley and stir in.
- Serve the Deviled Zucchini Hash with the fried eggs. To store the hash, let it cool down and refrigerate for up to 4 days. Reheat before serving.
Deviled Zucchini & Egg Hash
Step by Step
Ingredients
- 1 medium brown onion, sliced (110 g/ 3.9 oz)
- 2 cloves garlic, minced
- 4 medium zucchini, diced (800 g/ 1.76 lbs)
- 1/4 cup extra virgin olive oil, divided (60 ml/ 4 fl oz)
- 1 tbsp balsamic vinegar (15 ml)
- 1 tbsp lemon juice (15 ml)
- 4 tbsp tomato paste (60 g/ 2.1 oz)
- 2 tbsp harissa paste (30 g/ 1.1 oz)
- 1 tbsp Worcestershire sauce (15 ml)
- 1 tbsp capers (9 g/ 0.3 oz)
- 1/4 tsp chile powder
- 250 g Mexican chorizo (8.8 oz)
- To serve: 8 large fried eggs, and fresh parsley
Instructions
- Prepare all the ingredients. Peel and slice the onion. Mince the garlic. Dice the zucchini into about 1 cm (1/2 inch) pieces. Slice or crumble the chorizo.
- Grease a large skillet or a casserole dish with most. of the olive oil (reserve some for frying eggs). Add the sliced onion and cook on medium-high until fragrant and lightly browned, for about 5 minutes. Add the garlic and cook for another minute.
- Add the chorizo and cook for 2 to 3 minutes. Add the zucchini, balsamic vinegar, lemon juice, tomato paste, harissa, Worcestershire sauce, capers and chile powder. Stir to combine and cook on medium-high until it starts simmering.
- Cover with a lid and reduce to medium-low. Cook for 30 to 35 minutes, stirring half way.
- While the zucchini is cooking, fry eggs to serve it with (2 per serving). Eggs are best prepared fresh so only make as many eggs as you plan to eat.
- Remove the lid and cook for 5 more minutes. Season to taste if needed. Optionally, add some chopped fresh parsley and stir in.
- Serve the Deviled Zucchini Hash with the fried eggs. To store the hash, let it cool down and refrigerate for up to 4 days. Reheat before serving.
Nutrition (per serving, about 250 g/ 8.8 oz hash + 2 eggs)
Calories497kcal
Net Carbs12g
Carbohydrates16.3g
Protein26g
Fat37.1g
Saturated Fat9.8g
Fiber4.2g
Sugar9.2g
Sodium621mg
Magnesium77mg
Potassium1,141mg
Detailed nutritional breakdown (per about 250 g/ 8.8 oz hash + 2 eggs)
| Total per about 250 g/ 8.8 oz hash + 2 eggs |
| 12 g | 26 g | 37.1 g | 497 kcal |
| Onion, brown (yellow), raw |
| 1.8 g | 0.2 g | 0 g | 10 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Zucchini (summer squash, courgette) |
| 4.2 g | 2.4 g | 0.6 g | 34 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Balsamic vinegar, dark (excludes sweet, syrupy vinegar) |
| 0.7 g | 0 g | 0 g | 4 kcal |
| Lemon juice, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Tomato purée (paste, unsweetened) |
| 1.1 g | 0.2 g | 0 g | 6 kcal |
| Harissa Paste, homemade (KetoDiet blog) |
| 0.9 g | 0.3 g | 1 g | 15 kcal |
| Worcestershire sauce |
| 0.8 g | 0 g | 0 g | 3 kcal |
| Capers, canned |
| 0 g | 0.1 g | 0 g | 0 kcal |
| Spices, chili powder |
| 0 g | 0 g | 0 g | 0 kcal |
| Chorizo sausage, Mexican, soft type |
| 1.1 g | 10 g | 12.3 g | 159 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.7 g | 12.6 g | 9.5 g | 143 kcal |
Do you like this recipe? Share it with your friends!
