This Quick and Easy Gluten-free Skillet Keto Shakshuka is the perfect combination of a spicy creamy tomato and pepper sauce and eggs. Serve for breakfast, lunch or dinner, this healthy and hearty low carb meal is absolutely divine.
Have you gotten on the Shakshuka bandwagon yet?
If not, I have to ask, "why not"?
Gently poached eggs in a spicy thick tomato pepper sauce dotted with chunks of feta cheese and sliced olives, Shakshuka has quickly become a very popular dish.
And, it is so very easy to make and healthy to eat, you have got to try this recipe today!
Since I have never made Shakshuka, I knew I needed to find a trusted source to base my Quick and Easy Keto version of Shakshuka.
As you all know, I am in LOVE with Cook's Illustrated as well as their America's Test Kitchen channel. So using their ideas and fundamental ingredients, I created a keto and gluten-free Shakshuka.
Where did the name "Shakshuka" come from?
The term "Shakshuka" is derived from either Arabic or Amazigh (Berber) for "mixture." A staple in North African or Middle Eastern cuisine, Shakshuka is typically served alongside naan or pita bread for breakfast.
What are some common complaints with most Skillet Shakshuka recipes?
- the poaching liquid is too thin
- the eggs don't cook evenly
- the egg whites stay watery
- the eggs sink to the bottom of the skillet
How did I remedy the above problems for most Shakshuka recipes?
- To thicken the sauce, I added a little coconut flour and flax meal -this ensured that the eggs cooked evenly and did not sink to the bottom
- covering the egg white edges with some of the sauce allowed for the egg whites to be contained and to cook faster
That's it!
This Shakshuka turned out perfectly with cooked whites and runny egg yolks in a delicious pepper tomato sauce!
What ingredients do you need to make this Quick and Easy Skillet Keto Shakshuka?
- unpeeled whole canned tomatoes
- jar of roasted red peppers
- spices - cumin, coriander, smoked paprika, salt, pepper, cayenne pepper
- olive oil
- garlic cloves
- tomato paste
- coconut flour and flax meal
- eggs
What optional ingredients can you add to this Keto Skillet Shakshuka?
- goat cheese (or feta)
- pitted green or kalamata olives, sliced
- sliced green onions or chopped cilantro
How do you make this Quick and Easy Skillet Keto Shakshuka?
- combine all the spices in a small bowl
- thinly slice your garlic and set it aside
- in a high-speed blender, combine the coconut flour, flax meal, 1 cup of roasted peppers and the canned tomatoes.
- process the mixture for 1 - 2 minutes
- in an 8-inch skillet, add olive oil. Once simmering, add in garlic stirring frequently until garlic becomes fragrant (1-2 minutes)
- Add in additional spices and tomato paste. Stir constantly for 1 minute
- Add in the tomato pepper mixture from the blender as well as the remaining peppers and stir to combine everything.
- Simmer for 10 minutes
- Remove the skillet from the heat and make 5 indentations in the sauce (4 around the edges and 1 in the center.
- Carefully crack an egg into each indentation
- Cover the skillet and simmer for 5 minutes
- Remove skillet from heat and sprinkle with cheese and olives (and any additional ingredients)
- Serve with warm pitas or naans
I haven't come up with my own keto naan or pita recipe but here is a list of other bloggers recipes:
Or, if you want to serve it with some easy keto bread, check out my Whole30 Keto Gluten-Free Bread Recipe
If you like this Quick and Easy Keto Skillet Shakshuka recipe, you may also enjoy the following low carb breakfast recipes:
- Low Carb Lemon Poppy Seed Bread
- Nutella Swirl Breakfast Muffins
- Whole30 Sausage Breakfast Balls
- Easy Sausage Egg McMuffin (Whole30, LC, GF)
Quick and Easy Keto Shakshuka Recipe
This Quick and Easy Keto Shakshuka is the perfect combination of a spicy creamy tomato and pepper sauce and eggs
- Total Time: 20 minutes
- Yield: 5 servings 1x
Ingredients
- 14.5 oz can of whole peeled tomatoes, drained
- 16 fl oz jarred roasted red peppers, divided
- 2 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 1 tbsp tomato paste
- 1 tbsp coconut flour
- 1 tbsp flaxmeal
- 1 tsp ground corainder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp salt
- ⅛ tsp black pepper
- ⅛ tsp cayenne pepper
- 5 eggs
- ½ oz goat cheese (or feta)
- ¼ cup pitted green or kalamata olives, sliced
- ¼ cup sliced green onions or chopped cilantro (OPTIONAL)
Instructions
- In a small dish, combine the coriander, cumin, smoked paprika, pepper, salt and cayenne pepper. Set aside.
- In a high-speed blender, combine drained tomatoes, 1 cup drained roasted peppers, coconut flour and flax meal. Blend on high for 1-2 minutes.
- In an 8 inch skillet, heat olive oil on medium heat. Add in garlic, stirring occasionally until fragrant (about 1- 2minutes). Add spice mix and tomato paste and cook for an additional 1-2 minutes.
- Turn heat to low and add in tomato pepper mix and reserved roasted peppers. Stir until thoroughly combined. Simmer on low for 10 minutes, stirring occasionally.
- Remove skillet from heat. Using the back of a spoon, create 5 idents in tomato pepper sauce (4 along the outer edge and 1 in the center). Crack 1 egg in a small bowl and then carefully pour the egg into 1 indentation. It will hold the yolk in place but not fully contain the egg. Repeat with remaining eggs. Spoon sauce over the edges of the egg whites to that the whites are partially covered and the yolks are exposed.
- Bring the mixture to a simmer over medium heat (you are looking for small bubbles to covering the entire surface). Reduce heat to maintain a simmer. Cover and cook until yolks film over, 4-5 minutes. Continue to cook, covered until whites are soft but uniformly set (if the skillet is shaken lightly, each egg should jiggle as a single unit), 1-2 minutes longer.
- Remove eggs from heat, sprinkle with onions or cilantro, cheese and olives. Serve immediately with naan or pita bread.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Meals, Breakfast
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 126
- Sugar: 2.5 g
- Fat: 6.3 g
- Carbohydrates: 6.3 g
- Protein: 7.2 g
Leave a Reply