Easy Shakshuka with Poached Eggs Recipe Card
Begin the day with Shakshuka, a nourishing single-pan breakfast of eggs poached in a spicy tomato sauce. This delicious recipe is loaded with low-carb vegetables and topped with avocado and mozzarella slices. Low-Carb, Keto7.3g net carbs/serving**
Ingredients
- 1 tbs Olive oil
- ½ cup Peppers (diced)
- ½ cup Onions (diced)
- ½ cup Zucchini/Courgette (diced)
- 1 cup Baby spinach
- 3 Garlic Cloves (crushed)
- ½ cup Canned Tomatoes (crushed/pureed)
- ¼ cup Water
- 1 tsp Oregano
- ½ tsp Paprika
- ½ tsp Cumin
- ½ tsp Chilli flakes
- ½ tsp Salt
- ½ tsp Black Pepper
- 2 Eggs Add 2 extra eggs for 4 servings
- 1 Avocado (sliced)
- 2-4 Mozzarella slices (cut in half or thin slices) replace with grated cheese
Instructions
- Heat olive oil in a skillet on medium heat, then add the garlic, onions, peppers and zucchini.
- Cook the vegetables for about five minutes until they turn slightly soft and fork-tender.
- Turn the heat down to low, stir in the crushed tomatoes, and cook for about 2 minutes.
- Add the seasonings to the vegetable and tomato mixture, stir and cook for 2 minutes.
- Pour in the water, add the spinach and let it all cook to thicken for another 2-3 minutes.
- Turn down the heat, make openings in the sauce with a wooden spoon and gently crack an egg into each opening.
- Add cheese slices in the spaces between the eggs. You may need to cut them in half to make them fit.
- Cover the pan and gently allow the eggs to poach for about 5 minutes until the whites are opaque, firmly set, and the yolks slightly jiggly.
- Lift the lid, add the avocado slices over the melted cheese and sprinkle some of the seasonings (paprika, oregano etc.) over the eggs.
- Switch off the heat and serve immediately. Spoon a poached egg with the sauce onto a plate and serve with low-carb bread or a side salad.
Notes
Tips and Recommendations for Making Shakshuka and Poached Eggs
- Adjust the cooking time according to how you like your eggs. For firmer eggs, cook for about 7-8 minutes longer.
- I use a good quality pan with a lid like this Lagostina skillet to make Shakshuka, which is easy to clean. If you don’t have a lid, a pre-seasoned Cast-Iron skillet is also a good choice; place it under a broiler to help the eggs cook evenly.
- Sometimes I add some sweetener to the sauce while simmering because the crushed tomatoes can make the Shakshuka a little tangy, depending on the brand used.
- Add less water for a thicker sauce; for a thinner sauce, add more water.
- Add the avocado slices at the end to prevent them from overcooking and changing the taste.
- This recipe makes 2 servings (one egg per person), with extra sauce remaining in the pan, but you can add 2 extra eggs to make this recipe for 4 servings.