Keto Shakshuka (5 Ingredient)
This keto shakshuka is one of the quickest breakfasts you can make. It uses just a handful of ingredients and takes less than 10 minutes from start to finish. A rich tomato sauce, creamy feta cheese, and a perfectly cooked egg come together to create a simple but satisfying meal.
Ingredients
- Egg: Use a fresh egg for the best results. Fresh eggs hold their shape better when cooked directly in the tomato sauce and produce a neater finished dish.
- Keto Marinara Sauce: You can use a homemade keto marinara sauce or a low-carb store-bought version. If you don’t have marinara sauce, tomato purée works well as a substitute.
- Feta Cheese: Feta adds a creamy, salty flavor that balances the acidity of the tomato sauce. Goat cheese or crumbled ricotta salata can also be used.
- Butter: Butter adds richness to the sauce.
- Chili Flakes: Chili flakes add a gentle heat to the sauce. Adjust the amount to suit your taste or omit them if you prefer a milder shakshuka.
- Fresh Parsley: Parsley adds freshness and color. Fresh cilantro can also be used.
- Salt and Black Pepper: Season lightly, especially with the salt, since feta cheese already contributes a fair amount of seasoning.
Expert Tips
Simmer the Sauce Before Adding the Egg
Allow the tomato sauce to come to a gentle simmer before cracking in the egg. This helps the egg start cooking immediately and prevents it from spreading too much.
Crack the Egg Into a Small Bowl First
If you want a neater shakshuka, crack the egg into a small bowl before adding it to the pan. This makes it easier to place the egg exactly where you want it and reduces the risk of getting shell fragments in the sauce.
Serve It with Keto Bread
This shakshuka is great on its own, but you can also serve it with keto coconut flour bread, keto almond flour bread, avocado, or a simple side salad to make it a more substantial meal.
Storage and Leftovers
This shakshuka is best eaten fresh. The egg continues to cook as it sits, which can affect the texture. If necessary, leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
Reheat gently in a small pan over low heat until warmed through. Avoid overheating, as the egg can become overcooked. The microwave can also be used in short intervals, although the texture of the egg may change slightly.
More Recipes You May Like:
- Menemen (Turkish Scrambled Eggs)
- Greek Scrambled Eggs
- Turkish Poached Eggs in Yogurt
- Spinach & Feta Keto Frittata
- Spinach and Feta Omelet
Keto Shakshuka (5 Ingredient)
Ingredients
- 1 egg
- 40 g keto marinara sauce or tomato purée (3 tbsp)
- 40 g feta cheese crumbled (¼ cup)
- 15 g butter 1 tbsp
- ½ tsp chili flakes
- ½ tsp fresh parsley chopped
- Salt and pepper to taste
Instructions
- Melt the butter in a small frying pan over medium heat. Add the chili flakes and cook briefly until fragrant.
- Stir in the keto marinara sauce and mix well. Cook until the sauce begins to bubble.
- Reduce the heat to low and crack the egg directly into the sauce.
- Cover the pan and cook for 1–2 minutes, depending on how set you like the egg. Leave uncovered if you prefer a runny yolk.
- Season lightly with salt and black pepper, then crumble the feta cheese over the egg and sauce.
- Turn off the heat, sprinkle with chopped parsley, and serve immediately.
I love the 3 Ingredient and 5 Ingredient recipes. They make my low carb life so simple and delicious. I’ve made this recipe with mozzarella and parmesan cheese when I don’t have feta. It is always a breakfast I look forward to. I have also had it for lunch by adding ground sausage and more marinara sauce. I’m certain you know how important simple, delicious meals are when carbs are restricted. Recipes like this make it easier. I think the recipe has only been online for a week! I also have your cookbook but these simple recipes are printed out and stuffed into it. Thank you.
Dear Sahil- this is a brilliant recipe. Simple, fuss free, quick. I love your recipes for exactly that reason. I made a quadruple version since right now I do IF and OMAD .
The recipes I am most interested in though are your Indian (Keto) recipes. They literally spice up my life. I am grateful that you are still developing keto recipes although you are no longer doing keto yourself.
Thank You, be well and stay safe !
Marianne in France
I made this receipe this morning and it was a total hit at the house, so much flavor from such limited ingredients, plus it was so easy to cook that it can be a mid week breakfast as well.