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Low-Carb Chorizo Shakshuka

5 stars, average of 9 ratings

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Shakshuka is my favorite breakfast (or any time) meal. This North African and Middle Eastern meal is so easy to make and so versatile! All you need to make classic Shakshuka is olive oil, onion, garlic, bell peppers, tomatoes, eggs spices and fresh herbs.

In this meaty version I skipped the garlic and spices. Instead I'm using chorizo for extra flavor and protein, and zucchini which is a great low-carb source of potassium. This shakshuka is so good I guarantee you will want to make it over and over again!

If you like Shakshuka, make sure to check these low-carb recipes out:

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Hands-on Overall

Serving size 2 eggs + veggies

Allergy information for Low-Carb Chorizo Shakshuka

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 2 eggs + veggies)

Net carbs7.9 grams
Protein20.9 grams
Fat37.4 grams
Calories463 kcal
Calories from carbs 7%, protein 19%, fat 74%
Total carbs12.5 gramsFiber4.6 gramsSugars7.7 gramsSaturated fat8.6 gramsSodium615 mg(27% RDA)Magnesium57 mg(14% RDA)Potassium887 mg(44% EMR)

Ingredients (makes 2 servings)

  • 3 tbsp extra virgin olive oil or avocado oil, divided (45 ml)
  • 1/2 red onion, chopped or sliced (30 g/ 1.1 oz)
  • 2 small links of Mexican chorizo (70 g/ 2.5 oz)
  • 1 medium zucchini, diced (200 g/ 7.1 oz)
  • 1 medium green bell pepper, sliced (120 g/ 4.2 oz)
  • 1/2 can tomatoes (200 g/ 7.1 oz)
  • good pinch of sea salt and black pepper
  • 4 large eggs
  • Optional: fresh herbs such as parsley, cilantro or spring onion

Instructions

  1. Slice the onion and the pepper. Dice the zucchini. Low-Carb Chorizo Shakshuka
  2. Heat a skillet greased with 2 tablespoons of olive oil or avocado oil over a medium-high heat. Add the onion and cook for 3 minutes. Add sliced chorizo and cook for a minute.
  3. Add diced zucchini, sliced bell pepper and tomatoes. Low-Carb Chorizo Shakshuka
  4. Stir to combine, season with salt and pepper and cover with a lid. Cook for about 10 minutes or until the vegetables are crisp tender.
  5. Using a spatula, create 4 small wells. Crack one egg into each one of them. (It's better if you crack the eggs one by one into a small bowl rather than directly into the skillet as you don't want any egg shells of bad eggs.) Low-Carb Chorizo Shakshuka
  6. Reduce the heat to medium and cover with a lid. Cook for about 5 minutes or until the egg whites are just about set and the egg yolks are still runny. Instead of the lid you could even place it under a broiler and cook for a few minutes.
  7. Remove the lid and drizzle the remaining 1 tablespoon of extra virgin olive oil. Optionally, sprinkle with fresh herbs such as parsley, cilantro or spring onions. Serve immediately while still warm. Low-Carb Chorizo Shakshuka

Ingredient nutritional breakdown (per serving, 2 eggs + veggies)

Net carbsProteinFatCalories
Olive oil, extra virgin
0 g0 g20.3 g179 kcal
Onion, red, fresh
1 g0.2 g0 g6 kcal
Chorizo sausage, Mexican, soft type
0.6 g5.6 g6.9 g89 kcal
Zucchini (summer squash, courgette)
2.1 g1.2 g0.3 g17 kcal
Peppers, green bell, fresh
1.7 g0.5 g0.1 g12 kcal
Tomatoes, canned (unsweetened)
1.6 g0.8 g0.3 g16 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g1 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.7 g12.6 g9.5 g143 kcal
Total per serving, 2 eggs + veggies
7.9 g20.9 g37.4 g463 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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