If you eat keto for more than a week, you know that breakfast can quickly get bored. Eggs. Cheese. Maybe some bacon. Then back to eggs. Again. But Shakshuka? That is the fix right there. It is warm, spicy and looks more chic than the work it takes.

This version cuts out the carbohydrates, but lasts all the comfort. No beans. No sugar. No toast needs. Simply clean, full food in full, which is randomly carbohydrate. Perfect for those days when you want something hot, fast and actually satisfying.

What is Shakshuka?

Shakshuka is eggs that are poached in a thick tomato and pepper sauce. It started in North Africa, drove on the way to the Middle East, and now people give their own shoots everywhere. Usually it comes with Pita bread or crispy toast, but since we go keto, we skip it all.

We just keep it: tomato sauce with low sugar, fresh vegetables, eggs, a little spice and some cheese when you are on it.

Keto Shakshuka: Ingredients that do not lie with their macros

You need the following. Most of these things are probably already in your kitchen:

Basic ingredients:

• 2 tablespoons of olive oil

• 1/2 small onion, chopped (approx. 4 g carbohydrates in total)

• 1 clove of garlic, chopped

• 1/2 red pepper, chopped

• 1/2 green peppers, chopped

• 1 can (14 oz) crushed tomatoes – do not check any additional sugar

• 1 teaspoon of paprika

• 1/2 teaspoon of cumin

• Salt and pepper taste

• 4 big eggs

Optional but delicious:

• Feta cheese or goat cheese

• Chopped parsley or coriander

• Red pepper flakes or chili powder for warmth

• A handful of spinach or kale (if you agree to the additional carbohydrates)

Netoohydrates per serving (without cheese): About 6–7g

Step-by-step instructions (no unusual tools required)

1. Start with the pan

Grab a large Selpe or cast iron pan. Heat the olive oil over medium heat.

2. Fry your vegetables

Throw the onions. Let it boil for 2-3 minutes until they are soft and a bit transparent. Add the garlic and peppers. Cook for another 5-7 minutes until everything looks soft and smells good.

3. Build the sauce

Pour in the crushed tomatoes. Stir in the peppers, cumin, salt and pepper. Let the sauce simmer for about 10 minutes. It should get thicker and richer the longer it cooks.

Try and set. Too sour? Add a pinch of erythritol or monk fruit sweetener. Too thick? Add a splash of water.

4. Make space for the eggs

Make small holes in the sauce with a spoon. Crack an egg in every hole. Cover the pan and let it cook for about 5-7 minutes, depending on how smooth or firm you like your eggs.

Don’t go away. Eggs cook quickly.

5. Add the extras

Sprinkle cheese when you use some. Add parsley or coriander. Completed.

What should serve with Keto Shakshuka (next to a spoon)

Not you need Bread, but if you miss this crunch, you will find a few carbohydrate hacks here:

• Sprut (cheese + egg waffle): Ideal to pick up the sauce.

• Keto Naan or almond flour tortilla: Ped it and keep it thin and crispy.

• Avocado slices: Add creaminess and fat, no carbohydrates.

Why it works for keto

Let us keep it real. This dish is:

• High fat (from eggs and oil)

• Low carbohydrate (no bread, no sugar)

• Medium protein (not enough to throw them out of ketosis)

The tomatoes and peppers add carbohydrates, yes – but in small quantities, and the fiber helps to compensate for them. You stay below 20 to 25 g neto -arcadrat for the day if you keep the rest of your meals clean.

Remains? Here you can find out how to call it up

Store remnants in an airtight container in the refrigerator. Takes about 3 days.

Restoration:

• Microwave: Cover 1-2 minutes with a damp paper towel.

• Herd: Low heat, lid on water if it is too thick.

Don’t freeze that. Eggs are strange in the freezer.

How to change it without violating the rules

Shakshuka is flexible. Like yoga, but better because it ends in Essen.

Here are some ways to make it your own:

1. Add protein:

2. Try different spices:

3. Make it green:

Exchange tomatoes for saucy spinach, kale or even zucchini noodles. Add cream and cheese to make it richer.

Tips from someone who eats keto and is easily bored

I learned the following to do this over and over again:

• Always try the sauce before adding eggs. If it is boring, your eggs will be too.

• Do not overload the eggs. Runny Yolks = sauce installed.

• Make additional sauce and store it. Next time, heat the next time and add eggs.

• Add chilli flakes early when you like warmth. Late if you want more control.

Once you have made it once, it’s easy. It looks like something from a food blog, but it takes less time to make scrambled eggs and bacon.

Diploma

Keto Shakshuka is one of these meals that feels How fraud, but it’s not. It is warm, rich and does not leave her hungry two hours later. In addition, it looks pretty on the plate, which helps when your diet is already somehow … feels gray.

Give it a shot. Make it your own. Then let it live in your breakfast or dinner rotation.

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