Deviled Zucchini & Egg Hash

Growing up in Czechia, I had a few favorite dishes that my mom used to make. One of them was Dabelske Tousty, which translates to Deviled Toasts. It's a flavorful mixture of vegetables and aromatics, including zucchini, onions, and garlic, cooked with spices and sausage or ground beef. Traditionally, it's used as a topping for toasts, or as the Czechs prefer, crispy fried sourdough.

In my low-carb version, I've skipped the toasts and instead, I serve the mixture topped with fried eggs.

Recipe Tips

• Harissa can be used to taste. Depending on your preference for spice, you can adjust the amount to suit your palate.
• While the eggs are best prepared fresh, the hash can be stored in the fridge for up to 4 days, or in the freezer for up to 3 months.
• For easy defrosting, it's best to portion out the hash before freezing.
• This recipe can be served the traditional way with keto breads. Try it with our 90-Second Keto Bread for a delicious low-carb meal.
• Mexican chorizo can be replaced with ground beef or pork. If needed, add some harissa for extra heat.

Save

Step-by-step

1. Prepare all the ingredients. Peel and slice the onion. Mince the garlic. Dice the zucchini into about 1 cm (¹/₂ inch) pieces. Slice or crumble the chorizo.

   

2. Grease a large skillet or a casserole dish with most. of the olive oil (reserve some for frying eggs). Add the sliced onion and cook on medium-high until fragrant and lightly browned, for about 5 minutes. Add the garlic and cook for another minute.

3. Add the chorizo and cook for 2 to 3 minutes. Add the zucchini, balsamic vinegar, lemon juice, tomato paste, harissa, Worcestershire sauce, capers and chile powder. Stir to combine and cook on medium-high until it starts simmering.

4. Cover with a lid and reduce to medium-low. Cook for 30 to 35 minutes, stirring half way.

   

5. While the zucchini is cooking, fry eggs to serve it with (2 per serving). Eggs are best prepared fresh so only make as many eggs as you plan to eat.

6. Remove the lid and cook for 5 more minutes. Season to taste if needed. Optionally, add some chopped fresh parsley and stir in.

   

7. Serve the Deviled Zucchini Hash with the fried eggs. To store the hash, let it cool down and refrigerate for up to 4 days. Reheat before serving.

   

Recipe

Deviled Zucchini & Egg Hash

★★★★★5.0 (6 ratings)

Deviled Zucchini Hash is a flavorful, low-carb twist on a traditional Czech dish, featuring a spicy zucchini ...

Hands on

10m

Overall

40m

Servings

4

12 g

Net carbs

26 g

Protein

37.1 g

Fat

497

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

PrintPinRate

Ingredients makes 4 servings

• 1 medium brown onion, sliced (110 g/ 3.9 oz)
• 2 cloves garlic, minced
• 4 medium zucchini, diced (800 g/ 1.76 lbs)
• ¹/₄ cup extra virgin olive oil, divided (60 ml/ 4 fl oz)
• 1 tbsp balsamic vinegar (15 ml)
• 1 tbsp lemon juice (15 ml)
• 4 tbsp tomato paste (60 g/ 2.1 oz)
• 2 tbsp harissa paste (30 g/ 1.1 oz)
• 1 tbsp Worcestershire sauce (15 ml)
• 1 tbsp capers (9 g/ 0.3 oz)
• ¹/₄ tsp chile powder
• 250 g Mexican chorizo (8.8 oz)
• To serve: 8 large fried eggs, and fresh parsley

Instructions

1. Prepare all the ingredients. Peel and slice the onion. Mince the garlic. Dice the zucchini into about 1 cm (¹/₂ inch) pieces. Slice or crumble the chorizo.

2. Grease a large skillet or a casserole dish with most. of the olive oil (reserve some for frying eggs). Add the sliced onion and cook on medium-high until fragrant and lightly browned, for about 5 minutes. Add the garlic and cook for another minute.

3. Add the chorizo and cook for 2 to 3 minutes. Add the zucchini, balsamic vinegar, lemon juice, tomato paste, harissa, Worcestershire sauce, capers and chile powder. Stir to combine and cook on medium-high until it starts simmering.

4. Cover with a lid and reduce to medium-low. Cook for 30 to 35 minutes, stirring half way.

5. While the zucchini is cooking, fry eggs to serve it with (2 per serving). Eggs are best prepared fresh so only make as many eggs as you plan to eat.

6. Remove the lid and cook for 5 more minutes. Season to taste if needed. Optionally, add some chopped fresh parsley and stir in.

7. Serve the Deviled Zucchini Hash with the fried eggs. To store the hash, let it cool down and refrigerate for up to 4 days. Reheat before serving.

Nutrition per serving, about 250 g/ 8.8 oz hash + 2 eggs

Carbs 10%Protein 21%Fat 69% of calories

Net carbs

12 g

Total carbs

16.3 g

Fiber

4.2 g

Sugars

9.2 g

Protein

26 g

Fat

37.1 g

Saturated fat

9.8 g

Calories

497 kcal

Sodium

621 mg · 27% RDA

Magnesium

77 mg · 19.3% RDA

Potassium

1,141 mg · 57% EMR

Nutrition by ingredient

Per about 250 g/ 8.8 oz hash + 2 eggs	Net carbs	Protein	Fat	kcal
Onion, brown (yellow), raw	1.8 g	0.2 g	0 g	10
Garlic, fresh	0.5 g	0.1 g	0 g	2
Zucchini (summer squash, courgette)	4.2 g	2.4 g	0.6 g	34
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)	0.7 g	0 g	0 g	4
Lemon juice, fresh	0.2 g	0 g	0 g	1
Tomato purée (paste, unsweetened)	1.1 g	0.2 g	0 g	6
Harissa Paste, homemade (KetoDiet blog)	0.9 g	0.3 g	1 g	15
Worcestershire sauce	0.8 g	0 g	0 g	3
Capers, canned	0 g	0.1 g	0 g	0
Spices, chili powder	0 g	0 g	0 g	0
Chorizo sausage, Mexican, soft type	1.1 g	10 g	12.3 g	159
Egg, whole, fresh, raw (free-range or organic eggs)	0.7 g	12.6 g	9.5 g	143
Total	12 g	26 g	37.1 g	497

Serving size about 250 g/ 8.8 oz hash + 2 eggs

• Gluten free
• Dairy free
• Nut free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free