Follow us 148.4k
This low-carb Southern spin on Shakshuka is flavorful and packed full of vegetable goodness and spicy heat. A tasty keto recipe under 30 minutes the whole family will enjoy. This satisfying breakfast, dinner (or brinner) couldn’t get much better!
If you have poached eggs in the fridge, it takes less than 20 minutes and almost zero effort to prepare this tasty one-pot meal. Enjoy!
This recipe makes three generous servings or up to six small servings which is ideal if you only want a light breakfast, lunch or keto dinner recipe.
Hands-on Overall
Serving size 2 eggs + veggies
Nutritional values (per serving, 2 eggs + veggies)
Net carbs9.5 grams
Protein23.9 grams
Fat37 grams
Calories486 kcal
Calories from carbs 8%, protein 20%, fat 72%
Total carbs18.2 gramsFiber8.7 gramsSugars10.3 gramsSaturated fat11.4 gramsSodium1,130 mg(49% RDA)Magnesium65 mg(16% RDA)Potassium906 mg(45% EMR)
Ingredients (makes 6 servings)
- 1/4 cup extra virgin olive oil (60 ml)
- 1/2 small yellow onion, diced (70 g/ 2.5 oz)
- 1 jalapeño pepper, minced (14 g/ 0.5 oz)
- 1 medium green bell pepper, diced (120 g/ 4.2 oz)
- 2 cloves garlic, minced
- 1 tbsp paprika
- 1/2 tsp red pepper flakes
- 1 tsp sea salt
- 1 large (28-oz) can crushed tomatoes (800 g)
- 3 cups chopped collards, chard or spinach (100 g/ 3.5 oz)
- 6 large eggs
- 115 g goat cheese (4 oz)
Note: Recipe makes 4 to 6 servings.
Instructions
- Preheat oven to 220 °C/ 425 °F (conventional), or 200 °C/ 400 °F (fan assisted). Heat the oil in a large oven safe skillet over medium high heat. Add in the onion, jalapeño, bell pepper, and garlic. Sauté 3-4 minutes until soft. Add in the spices and cook 30 seconds until fragrant.
- Add the crushed tomatoes to the pan along with the collards. Cook until collards are wilted about 4-5 minutes. Turn off the heat.
- Using a spoon create divots in the sauce and crack an egg into each divot. Transfer the skillet to the oven and cook another 5-10 minutes just until the egg whites are set but the yolks are still runny.
- Top with crumbled goat cheese and serve. Eat immediately or refrigerate for up to 3 days.
Ingredient nutritional breakdown (per serving, 2 eggs + veggies)
| Net carbs | Protein | Fat | Calories |
|---|
| Olive oil, extra virgin |
| 0 g | 0 g | 18 g | 159 kcal |
| Onion, brown (yellow), raw |
| 1.5 g | 0.2 g | 0 g | 8 kcal |
| Peppers, Jalapeno, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Peppers, green bell, fresh |
| 1.2 g | 0.3 g | 0.1 g | 8 kcal |
| Garlic, fresh |
| 0.6 g | 0.1 g | 0 g | 3 kcal |
| Paprika, spices |
| 0.4 g | 0.3 g | 0.3 g | 6 kcal |
| Peppers, chile (chili), flaked and dried, spices |
| 0.2 g | 0.1 g | 0.1 g | 3 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Tomatoes, canned (unsweetened) |
| 4.2 g | 2.1 g | 0.7 g | 43 kcal |
| Collard greens, collards, raw |
| 0.5 g | 1 g | 0.2 g | 11 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.7 g | 12.6 g | 9.5 g | 143 kcal |
| Goat cheese, fresh (soft) |
| 0 g | 7.1 g | 8.1 g | 101 kcal |
| Total per serving, 2 eggs + veggies |
| 9.5 g | 23.9 g | 37 g | 486 kcal |
Follow us 148.4k
Do you like this recipe? Share it with your friends!
Let us know what you think, rate this recipe!
