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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
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
- Slice the onion and the pepper. Dice the zucchini.
- 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.
- Add diced zucchini, sliced bell pepper and tomatoes.
- 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.
- 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.)
- 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.
- 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.
Ingredient nutritional breakdown (per serving, 2 eggs + veggies)
| Net carbs | Protein | Fat | Calories |
|---|
| Olive oil, extra virgin |
| 0 g | 0 g | 20.3 g | 179 kcal |
| Onion, red, fresh |
| 1 g | 0.2 g | 0 g | 6 kcal |
| Chorizo sausage, Mexican, soft type |
| 0.6 g | 5.6 g | 6.9 g | 89 kcal |
| Zucchini (summer squash, courgette) |
| 2.1 g | 1.2 g | 0.3 g | 17 kcal |
| Peppers, green bell, fresh |
| 1.7 g | 0.5 g | 0.1 g | 12 kcal |
| Tomatoes, canned (unsweetened) |
| 1.6 g | 0.8 g | 0.3 g | 16 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.7 g | 12.6 g | 9.5 g | 143 kcal |
| Total per serving, 2 eggs + veggies |
| 7.9 g | 20.9 g | 37.4 g | 463 kcal |
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