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Keto Southern Goat Cheese Shakshuka

4.7 stars, average of 65 ratings

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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!

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Hands-on Overall

Nutritional values (per serving, 1/6 recipe)

Net carbs5.6 grams
Protein12.1 grams
Fat18.5 grams
Calories248 kcal

Calories from carbs 9%, protein 20%, fat 71%

Total carbs10.1 gramsFiber4.5 gramsSugars5.7 gramsSaturated fat5.7 gramsSodium566 mg(25% RDA)Magnesium34 mg(8% RDA)Potassium470 mg(23% EMR)

Ingredients (makes 3-6 servings)

  • 1/4 cup extra virgin olive oil (60 ml)
  • 1 medium yellow onion, diced (120 g/ 0.6 oz)
  • 1 jalapeño pepper, minced (14 g/ 0.5 oz)
  • 1/2 green bell pepper, diced (120 g/ 4.2 oz)
  • 4 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.


  1. 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.
    Keto Southern Goat Cheese Shakshuka
  2. Add the crushed tomatoes to the pan along with the collards. Cook until collards are wilted about 4-5 minutes. Turn off the heat.
    Keto Southern Goat Cheese Shakshuka
  3. 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.
    Keto Southern Goat Cheese Shakshuka
  4. Top with crumbled goat cheese and serve. Eat immediately or refrigerate for up to 3 days. Keto Southern Goat Cheese Shakshuka

Ingredient nutritional breakdown (per serving, 1/6 recipe)

Net carbsProteinFatCalories
Olive oil, extra virgin
0 g0 g9 g80 kcal
Onion, brown (yellow), raw
1.3 g0.2 g0 g7 kcal
Peppers, Jalapeno, fresh
0.1 g0 g0 g1 kcal
Peppers, green bell, fresh
0.6 g0.2 g0 g4 kcal
Garlic, fresh
0.6 g0.1 g0 g3 kcal
Paprika, spices
0.2 g0.2 g0.1 g3 kcal
Peppers, chile (chili), flaked and dried, spices
0.1 g0.1 g0.1 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Tomatoes, canned (unsweetened)
2.1 g1.1 g0.3 g21 kcal
Collard greens, collards, raw
0.2 g0.5 g0.1 g5 kcal
Eggs, free-range or organic
0.4 g6.3 g4.8 g72 kcal
Goat cheese, fresh (soft)
0 g3.5 g4 g51 kcal
Total per serving, 1/6 recipe
5.6 g12.1 g18.5 g248 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (2)

This was such a flavourful recipe. It made a really great and hearty breakfast. I did leave out the goat cheese and added what I had on hand which was some provolone. Was really easy to make and even better with the pictures. Will be making it again for sure!


Thank you Jen, I'm glad you enjoyed!