Low Carb Shakshuka
Low Carb Shakshuka
This Low Carb Shakshuka recipe is more in line with the popular version of Shakshuka, which has an egg and vegetable base, and originated from Tunisia. This recipe features poached eggs in a sauce of tomato, garlic, onion and red peppers that is spiced with turmeric, cumin, coriander and cinnamon. It also features Harissa, that wonderfully spicy Middle Eastern/Northern African condiment. The dish is then finished off simply with feta cheese and chopped coriander. Feel free to switch the coriander for parsley if you wish to.
This flavorsome dish is fairly substantial and really is suitable for any meal of the day; breakfast, brunch, lunch or dinner. Its really simple to make and is also perfect for adding additional ingredients such as green vegetables like kale, spinach, zucchini, squash, or my favorite addition, which is eggplant.
How To Serve Low Carb Shakshuka
Eat Shakshuka on its own or serve it with some low carb sides such as sauteed or oven roasted vegetables such as Oven Roasted Moroccan Cauliflower, or low carb bread. To serve as a main meal, try serving it with a simple salad and some Cauliflower Cous Cous. For the carb lovers in your life, serve this with some fresh pita bread or your favorite loaf of bread/sour dough.
I often make this dish on clean out my fridge day, as I always have red peppers, tomato and onion in the fridge that needs using. If I don’t have time to make this dish then I will often just fry up the vegetables that need using, label them and freeze them. I then simply add them to my Shakshuka the next time I make it. It’s funny how we become creatures of habit, as I always have the same left over vegetables in the fridge at the end of the week.
If you are after a much simpler version of shakshuka and are a bit pressed for time, you may went to try this recipe for Easy Shakshuka, which is an edited version of this recipe that doesn’t use Harissa. Both are delicious recipes but if you have the time and are after a more authentic way of creating this dish, then I would use this recipe. If you are short on time and ingredients, then I suggest you take the shortcut.
Enjoy your Shakshuka!
- 2 tablespoons EVOO- extra virgin olive oil
- 4 teaspoons crushed garlic
- 1 red pepper seeds and pith removed, diced
- 1 onion finely chopped
- 2 teaspoons turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- .5 teaspoon ground cinnamon
- 3 tablespoons Harissa home made or store bought
- 2 medium tomatoes chopped
- 400 gms /14 oz diced tomatoes no added sugar
- 8 eggs
- 200 gms /7 oz diced feta cheese
- salt and pepper to taste
- fresh coriander to garnish
- In a large frying pan/or oven proof skillet, cook off the onion and garlic in the EVOO until soft and translucent. Add the red pepper and spices and continue to cook till soft.
- Stir in the fresh and tinned tomato and continue cooking at a simmer for a further 20 minutes.
- Take the pan off the heat and add the chopped feta to the sauce.
- Create the required number of deep 'nests' in your sauce by using the back of a spoon.
- Crack each egg into a small bowl one at a time (in case yolks are broken or there is an issue with the egg) and slide the eggs into the nests you have created, seasoning each one with salt and pepper.
- Return the pan to the stove top on a very low heat setting and allow the eggs to poach for between 5-8 minutes or until cooked. Cover them with a tight fitting lid or foil to assist with cooking the tops of the eggs. Note that if you have an oven proof pan you can finish off the eggs in the oven at 160 C/320 F for approximately 10- 12 minutes, or until eggs are cooked.
- To serve, sprinkle the dish with chopped coriander.