Nourishing shakshuka makes the perfect low-carb brunch.
Shakshuka is such a healthy and hearty meal. It’s a handy one to have in your repertoire because you can serve it up for breakfast, lunch or dinner. It’s also a top way to use up any leftovers in your fridge (hi, half an onion and a bunch of sad greens).
This classic dish is an Israeli breakfast staple and is thought to have originated in North Africa. Typically, shakshuka is made with a thick tomato base. Onions and garlic are softened in the pan with some earthy spices, then tomatoes are added to the mix and simmered until a thick sauce forms. Crack in some eggs and you have an, err, cracking dish.
While we love the original tomato version, we’ve put a green spin on this brunch classic. This dish is really delicious served up with pita bread to mop up the juices. But if you’re following a low-carb or keto diet, you can simply omit the bread and you’ll have the perfect high protein, low-carb dish.
Low-Carb Green Shakshuka
- 1 tbs coconut oil, ghee or butter
- 1 small brown onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 small red chilli, deseeded and roughly chopped
- 4-6 cups of greens, roughly chopped (kale, spinach)
- ½ cup bone broth (optional)
- 6 eggs (organic or biodynamic eggs)
- ½ bunch parsley, roughly chopped
- Sea salt
- Black pepper
- In a large fry pan, heat the coconut oil, ghee or butter over medium heat. Add the onion, garlic and chilli. Sauté for 2-3 minutes before adding the greens.
- Cook the greens for 60 secs before adding the bone broth (optional). Cook for a further 5 minutes or until the greens have softened.
- Make 6 small indentations in the veggies, then crack the eggs in. Don’t worry if the egg whites run throughout the veggies – this will help to bind the dish!
- Cook for several minutes or until the yolks are cooked to your liking. Top with parsley, season with salt and pepper, then serve from the pan.
Find this recipe and more in our THR1VE cookbook! It’s packed with plenty of low-carb options for the healthy foodie.
Recipe development: Josh Sparks & Scott Gooding
Photochef: Scott Gooding
Photography, styling & design: Steph Sparks