Keto Shakshuka (Eggs in Tomato Sauce)
Keto Shakshuka Recipe + Video Demo – 8g net carbs! Runny eggs poached in tomato sauce, a low carb breakfast, lunch or dinner! Paleo, Whole30, gluten free, grain free, dairy free, sugar free, clean eating, real food.
I’m here to inform you that marinara sauce and runny eggs are a match made in heaven! Savory, umami packed marinara sauce topped with soft, fatty eggs…amazing!
This shakshuka is about to become one of your new favorite meals. It’s super easy to make, super affordable, ready in 20 minutes, and good for breakfast, lunch or dinner!
What Is Shakshuka?
If you’ve never had it before, shakshuka is eggs cooked in tomato sauce. I like to keep it super simple and make it with red bell pepper, onion, and marinara sauce. All things I almost always have on hand.
You sautee the bell pepper and onion until soft, then add in the marinara sauce to warm. You add in the eggs to gently poach in the tomato sauce. Delicious!
Runny Egg Hack!
I have an extremely important hack that will ensure your egg whites are set and your egg yolks are runny every single time.
Rather than adding in the whole egg to poach in the tomato sauce, I add in just the egg whites first to cook for 3 minutes, then top them with the yolk to cook for the final minute.
If you’re like me and love allllll the runny egg yolks, this is going to make your life infinitely better! Watch the video below to see the hack in action!
Watch Keto Shakshuka Recipe Demo Video
If you make this keto shakshuka be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!Print
- 1 tablespoon olive oil
- 1/4 cup chopped red bell pepper (about half a bell pepper)
- 1/4 cup chopped yellow onion (about half a yellow onion)
- 1 cup marinara sauce (homemade or store bought)
- 2 eggs, eggs and whites separated
- kosher salt + pepper
- microgreens or fresh chopped herbs like parsley, dill or cilantro for garnish (optional)
- Heat your small 8″ cast iron skillet over medium heat. Add the olive oil, bell pepper, onion and pinch of salt + pepper. Sautee the veggies until soft, stirring occasionally, about 8-10 minutes.
- Pour over the marinara sauce and warm for 1-2 minutes until bubbling.
- Reduce your heat to low.
- Make an indentation in the marinara sauce for the 2 eggs. Gently pour the egg whites into the 2 indentations. Cover with a lid and cook for 3-4 minutes until the whites are almost fully set.
- Gently pour the egg yolks on top of the egg whites. Season with kosher salt + pepper. Cover with the lid again and cook for just 1 more minute to warm the yolks.
- Serve warm scooped onto a plate, topped with microgreens.
- As always, lots of tips, FAQs and substitution info in the Recipe Notes below!
Serving Size: This is enough to feed 1 very hungry person, or 2 medium hungry people. My husband and I usually split this, so it’s enough to feed 2 of us, each of us eating 1 egg. You can also double or triple this recipe and make it in a 12″ cast iron skillet to feed a crowd!
Marinara Sauce: This recipe works with homemade marinara sauce or your favorite store bought.
Make Ahead Tip: I don’t recommend making this whole meal in advance if you wan to meal prep your breakfast. The egg yolks get too set when reheating. Instead! You can meal prep sautee all the bell pepper + onion! On the day of breakfast, just add the cooked bell pepper + onion and marinara sauce to warm for 1-2 minutes, then poach your eggs. Breakfast is ready in a snap!
Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It is for 2 servings. If you plan on eating the whole thing double the numbers. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.
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