Keto Shakshuka with Feta and Avocado

Why You’ll Love This Recipe

• Classic shakshuka flavors made keto-friendly with mindful sauce thickness and lots of healthy fats.
• Fast, one-pan meal that’s perfect for breakfast, brunch, or a quick weeknight dinner.
• Runny-yolk eggs poached in a cumin–paprika tomato-pepper sauce, finished with salty feta and fresh herbs.
• Customize the heat level and doneness of eggs to suit every palate.

Grocery List

• Produce: 1/2 medium yellow onion, 1 small red bell pepper, 3 garlic cloves, 1 bunch flat-leaf parsley, 1 medium avocado
• Dairy: Feta cheese (3 oz)
• Pantry: Extra-virgin olive oil, crushed tomatoes (28 oz), ground cumin, sweet paprika, cayenne pepper, kosher salt, black pepper

Full Ingredients

Tomato-Pepper Base

• 2 tbsp extra-virgin olive oil
• 1/2 medium yellow onion, finely chopped (about 3/4 cup)
• 1 small red bell pepper, diced (about 1 cup)
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1/4 tsp cayenne pepper (optional, adjust to taste)
• 1 (28-oz/794 g) can crushed tomatoes
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Optional: 1/4 cup water or low-sodium chicken broth, if needed to loosen the sauce

Eggs and Finish

• 8 large eggs
• 3 oz (85 g) feta cheese, crumbled
• 1/4 cup fresh flat-leaf parsley, chopped

For Serving

• 1 medium avocado, sliced
• Optional: red pepper flakes or extra paprika for dusting; lemon wedges for brightness

Step-by-Step Instructions

Step 1: Prep your pan and ingredients

Use a 12-inch skillet (cast iron or enameled cast iron preferred) with a fitting lid. Finely chop the onion, dice the bell pepper, and mince the garlic. Crumble the feta and chop the parsley. Crack each egg into a small cup or ramekin to make it easy to slide into the sauce later without breaking the yolks.

Step 2: Soften the vegetables

Heat the olive oil over medium heat. Add the onion and bell pepper with a pinch of salt and cook, stirring occasionally, until softened and lightly translucent, 5–6 minutes. If the vegetables begin to brown too quickly, reduce the heat slightly; you want gentle softening to build sweetness.

Step 3: Bloom the spices

Add the garlic, cumin, paprika, and cayenne (if using). Stir constantly for 30–60 seconds until the spices smell toasty and the garlic is fragrant. Blooming the spices in oil wakes up their flavors and gives the sauce depth.

Step 4: Build and reduce the sauce

Pour in the crushed tomatoes, then add 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir to combine and bring to a gentle simmer. Cook, uncovered, 8–10 minutes, stirring occasionally, until the sauce thickens and looks glossy. The sauce should be spoonable but not watery; add a splash of water or broth if it becomes too thick, or simmer a bit longer if it looks thin. Taste and adjust seasoning with more salt if needed.

Step 5: Make wells and add the eggs

Using the back of a spoon, create 8 small wells in the sauce. Working one at a time, slide an egg from its cup into each well. Space them evenly so the whites set without merging too much.

Step 6: Poach gently to set the eggs

Reduce the heat to medium-low and cover the skillet. Cook 5–7 minutes for softly set whites and runny yolks, or 8–9 minutes for jammy yolks. Peek once or twice to avoid overcooking. Alternatively, for perfectly even set, transfer the uncovered skillet to a 375°F (190°C) oven and bake 6–8 minutes, checking at 6 minutes.

Step 7: Finish, garnish, and serve

Remove from heat. Sprinkle crumbled feta and chopped parsley over the top. Let stand 1 minute to allow the feta to warm and the sauce to settle. Serve directly from the skillet with sliced avocado on the side. Add a pinch of extra paprika or red pepper flakes if you like a little heat.

Pro Tips

• Thickness check: Sauce should be thick enough to hold wells; if it’s soupy, simmer a few extra minutes before adding eggs.
• Egg precision: For runny yolks, start checking at 5 minutes (covered, stovetop). For jammy yolks, go 7–9 minutes.
• Pan choice: A heavy 12-inch skillet retains heat and prevents hot spots, giving you evenly cooked eggs.
• Tomato quality: Good crushed tomatoes make a difference. If using acidic tomatoes, balance with a pinch of salt and a drizzle of olive oil at the end.
• Heat control: Cayenne is optional; add it with the spices so the heat blooms evenly.

Variations

• Smoky harissa: Replace 1 tsp of the paprika with 1–2 tsp harissa paste and add a pinch of smoked paprika.
• Sausage and greens: Brown 6 oz crumbled spicy sausage before the onion; add a handful of baby spinach to the sauce just before the eggs.
• Dairy-free: Skip the feta and finish with chopped olives, extra parsley, and a drizzle of fruity olive oil.

Storage & Make-Ahead

Make the tomato-pepper sauce up to 4 days ahead and store refrigerated in an airtight container, or freeze up to 2 months. Rewarm the sauce gently on the stovetop until simmering, then add fresh eggs and cook as directed. Shakshuka is best eaten immediately after the eggs are cooked; cooked eggs do not reheat well. Slice the avocado just before serving to prevent browning.

Nutrition (per serving)

Approximate values: 370 calories; 27 g fat; 17 g protein; 13 g total carbs; 3 g fiber; about 10 g net carbs. Values will vary based on brands and exact produce sizes.