Keto Shakshuka

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Nutrition facts per serving

Carbs
7.9g

Protein
13.6g

Fat
13.1g

Kcal.
215

Carbs

7.9g

Protein

13.6g

Fat

13.1g

Kcal.

215

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

This healthy keto breakfast shakshuka will help you to start your day energized and without blood sugar crashes.

One serving only has 7.9g net carbs and over 13g of protein and is the best way to replace corn flakes, bread, and the like!

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Low Carb Keto Shakshuka Image #1
Low Carb Keto Shakshuka Image #2

Ingredients

can of chopped tomatoes (14 oz)
ml vegetable stock
g feta cheese
eggs
zucchini
red bell pepper
garlic clove
red onion
 tsp paprika powder
 tsp cumin
 tsp chili powder
salt and pepper to taste
parsley for garnish
can of chopped tomatoes (14 oz)
fl oz vegetable stock
oz feta cheese
eggs
zucchini
red bell pepper
garlic clove
red onion
 tsp paprika powder
 tsp cumin
 tsp chili powder
salt and pepper to taste
parsley for garnish
can of chopped tomatoes (14 oz)
cup vegetable stock
cup feta cheese
eggs
zucchini
red bell pepper
garlic clove
red onion
 tsp paprika powder
 tsp cumin
 tsp chili powder
salt and pepper to taste
parsley for garnish

Step 1

  zucchini, red bell pepper

  zucchini, red bell pepper

  zucchini, red bell pepper

Wash the bell pepper and zucchini and cut them into small cubes.

Step 2

  garlic clove, red onion

  garlic clove, red onion

  garlic clove, red onion

Peel and chop the onion and garlic clove.

Step 3

Heat a bit of cooking oil or fat (e.g. ghee) in a large pan and fry the onions until translucent.

Step 4

Add the chopped bell pepper, zucchini, and minced garlic to the pan and fry them for about 6-7 minutes until the pepper and zucchini begin to soften.

Step 5

Add the canned tomatoes and vegetable stock.

Step 6

   tsp paprika powder,  tsp cumin,  tsp chili powder, salt and pepper to taste

   tsp paprika powder,  tsp cumin,  tsp chili powder, salt and pepper to taste

   tsp paprika powder,  tsp cumin,  tsp chili powder, salt and pepper to taste

Season with paprika powder, cumin, chili powder, and salt and pepper.

Step 7

Let everything simmer for about 10 minutes without a lid, until most of the water has vaporized and you’re left with a thick tomato paste.

Step 8

Take a large spoon and form 4 small “holes” in your tomato sauce.

Step 9

  g feta cheese, eggs

  oz feta cheese, eggs

  cup feta cheese, eggs

Crack one egg into each hole and sprinkle the feta cheese evenly on top.

Step 10

Place a lid on your frying pan and let your shakshuka cook for another 10 minutes.

Step 11

 parsley for garnish

 parsley for garnish

 parsley for garnish

Garnish the finished shakshuka with a bit of fresh parsley and serve right after.

Storage

Store your low carb shakshuka in your fridge and consume within 2-3 days.

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