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Middle Eastern food is having a moment, and one of the easiest dishes to try at home is a Shakshuka. It's a quick and easy low-carb breakfast or midweek keto dinner option that can be prepared in under 30 minutes.
This recipe makes 3 regular servings and is easy to scale up or down. Since it's best eaten fresh, only make as much as you plan to serve.
We are using tuna to give the traditional vegetarian Shakshuka a tasty and satisfying twist. The base of the Shakshuka is a delicious combination of tuna and tomatoes seasoned with turmeric, cumin and paprika, all topped with cilantro, eggs and optional cheese. This keto recipe is packed with protein and healthy fats for satisfying meal.
If you like easy low-carb breakfasts, make sure to check out some of our most popular skillet recipes:
Hands-on Overall
Serving size 2 eggs + tuna
Nutritional values (per 2 eggs + tuna)
Net carbs4 grams
Protein29.8 grams
Fat33.4 grams
Calories438 kcal
Calories from carbs 4%, protein 27%, fat 69%
Total carbs5.1 gramsFiber1.1 gramsSugars2.2 gramsSaturated fat6.3 gramsSodium748 mg(33% RDA)Magnesium42 mg(10% RDA)Potassium425 mg(21% EMR)
Ingredients (makes 3 servings)
- 2 tbsp extra virgin avocado oil or ghee (30 ml)
- 1/2 medium yellow onion, chopped (50 g/ 1.8 oz)
- 2 cloves garlic, diced
- 2 tbsp tomato paste (30 g/ 1.1 oz)
- 2 cans tuna, drained (255 g/ 9 oz)
- 1 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 cup filtered water or brine from tuna (120 ml/ 4 fl oz)
- sea salt and ground pepper, to taste
- 2-4 tbsp chopped cilantro
- 6 large eggs
- 2 tbsp extra virgin olive oil to drizzle (30 ml)
- Optional: 1/4 cup shredded cheddar cheese or goat's cheese
- Optional: lime wedges to serve
Instructions
- Prepare all the ingredients. Grease a large skillet with 2 tablespoons of avocado and sauté onions for about 5 minutes. Add the garlic and cook for 1 more minute.
- When the onions become fragrant and lightly golden, add the tomatoes paste. After 1 minute, add tuna and stir well. Add all the spices, salt and pepper, water, and then stir.
- Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the sauce has thickened. Add cilantro chopped and stir. You can reserve some cilantro for garnish.
- Using a spoon or a ladle, make 6 wells in the skillet and carefully crack the eggs inside each. Once the egg whites seem to be mostly cooked through (about 8 minutes) cover the skillet to cook the top of the eggs, checking periodically to ensure the yolks don't get overcooked.
- Optionally, sprinkle with cheddar cheese and let it cook for another 3-4 minutes.
- Remove from the heat and garnish with salt and fresh cilantro. Eat while still warm.
Ingredients
- 2 tbsp extra virgin avocado oil or ghee (30 ml)
- 1/2 medium yellow onion, chopped (50 g/ 1.8 oz)
- 2 cloves garlic, diced
- 2 tbsp tomato paste (30 g/ 1.1 oz)
- 2 cans tuna, drained (255 g/ 9 oz)
- 1 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 cup filtered water or brine from tuna (120 ml/ 4 fl oz)
- sea salt and ground pepper, to taste
- 2-4 tbsp chopped cilantro
- 6 large eggs
- 2 tbsp extra virgin olive oil to drizzle (30 ml)
- Optional: 1/4 cup shredded cheddar cheese or goat's cheese
- Optional: lime wedges to serve
Instructions
- Prepare all the ingredients. Grease a large skillet with 2 tablespoons of avocado and sauté onions for about 5 minutes. Add the garlic and cook for 1 more minute.
- When the onions become fragrant and lightly golden, add the tomatoes paste. After 1 minute, add tuna and stir well. Add all the spices, salt and pepper, water, and then stir.
- Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the sauce has thickened. Add cilantro chopped and stir. You can reserve some cilantro for garnish.
- Using a spoon or a ladle, make 6 wells in the skillet and carefully crack the eggs inside each. Once the egg whites seem to be mostly cooked through (about 8 minutes) cover the skillet to cook the top of the eggs, checking periodically to ensure the yolks don't get overcooked.
- Optionally, sprinkle with cheddar cheese and let it cook for another 3-4 minutes.
- Remove from the heat and garnish with salt and fresh cilantro. Eat while still warm.
Nutrition (per serving, 2 eggs + tuna)
Calories438kcal
Net Carbs4g
Carbohydrates5.1g
Protein29.8g
Fat33.4g
Saturated Fat6.3g
Fiber1.1g
Sugar2.2g
Sodium748mg
Magnesium42mg
Potassium425mg
Detailed nutritional breakdown (per 2 eggs + tuna)
| Total per 2 eggs + tuna |
| 4 g | 29.8 g | 33.4 g | 438 kcal |
| Avocado oil, extra virgin |
| 0 g | 0 g | 9.3 g | 83 kcal |
| Onion, brown (yellow), raw |
| 1.2 g | 0.2 g | 0 g | 7 kcal |
| Garlic, fresh |
| 0.6 g | 0.1 g | 0 g | 3 kcal |
| Tomato purée (paste, unsweetened) |
| 0.7 g | 0.2 g | 0 g | 4 kcal |
| Tuna, tinned (in brine), drained |
| 0 g | 16.5 g | 0.8 g | 73 kcal |
| Turmeric, spices (dried, ground) |
| 0.4 g | 0.1 g | 0 g | 3 kcal |
| Cumin, ground |
| 0.1 g | 0.1 g | 0.1 g | 1 kcal |
| Paprika, spices |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0.1 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 |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
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