Low-Carb Chorizo Shakshuka

Shakshuka is my favorite breakfast (or any time) meal. This North African and Middle Eastern meal is so easy to make and so versatile! All you need to make classic Shakshuka is olive oil, onion, garlic, bell peppers, tomatoes, eggs spices and fresh herbs.

In this meaty version I skipped the garlic and spices. Instead I'm using chorizo for extra flavor and protein, and zucchini which is a great low-carb source of potassium. This shakshuka is so good I guarantee you will want to make it over and over again!

If you like Shakshuka, make sure to check these low-carb recipes out:

• Low-Carb Spinach & Feta Shakshuka (vegetarian)
• Keto Southern Goat Cheese Shakshuka (vegetarian)
• Low-Carb Tuna Shakshuka (made with easy pantry staples)

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Step-by-step

1. Slice the onion and the pepper. Dice the zucchini.

   

2. Heat a skillet greased with 2 tablespoons of olive oil or avocado oil over a medium-high heat. Add the onion and cook for 3 minutes. Add sliced chorizo and cook for a minute.

3. Add diced zucchini, sliced bell pepper and tomatoes.

   

4. Stir to combine, season with salt and pepper and cover with a lid. Cook for about 10 minutes or until the vegetables are crisp tender.

5. Using a spatula, create 4 small wells. Crack one egg into each one of them. (It's better if you crack the eggs one by one into a small bowl rather than directly into the skillet as you don't want any egg shells of bad eggs.)

   

6. Reduce the heat to medium and cover with a lid. Cook for about 5 minutes or until the egg whites are just about set and the egg yolks are still runny. Instead of the lid you could even place it under a broiler and cook for a few minutes.

7. Remove the lid and drizzle the remaining 1 tablespoon of extra virgin olive oil. Optionally, sprinkle with fresh herbs such as parsley, cilantro or spring onions. Serve immediately while still warm.

   

Recipe

Low-Carb Chorizo Shakshuka

★★★★★4.8 (50 ratings)

A tasty twist on classic Shakshuka made with spicy chorizo and zucchini. This is an easy keto dinner recipe ...

Hands on

10m

Overall

20m

Servings

2

7.9 g

Net carbs

20.9 g

Protein

37.4 g

Fat

463

kcal

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

US + metricMetricUS

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Ingredients makes 2 servings

• 3 tbsp extra virgin olive oil or avocado oil, divided (45 ml)
• ¹/₂ red onion, chopped or sliced (30 g/ 1.1 oz)
• 2 small links of Mexican chorizo (70 g/ 2.5 oz)
• 1 medium zucchini, diced (200 g/ 7.1 oz)
• 1 medium green bell pepper, sliced (120 g/ 4.2 oz)
• ¹/₂ can tomatoes (200 g/ 7.1 oz)
• good pinch of sea salt and black pepper
• 4 large eggs
• Optional: fresh herbs such as parsley, cilantro or spring onion

Instructions

1. Slice the onion and the pepper. Dice the zucchini.

2. Heat a skillet greased with 2 tablespoons of olive oil or avocado oil over a medium-high heat. Add the onion and cook for 3 minutes. Add sliced chorizo and cook for a minute.

3. Add diced zucchini, sliced bell pepper and tomatoes.

4. Stir to combine, season with salt and pepper and cover with a lid. Cook for about 10 minutes or until the vegetables are crisp tender.

5. Using a spatula, create 4 small wells. Crack one egg into each one of them. (It's better if you crack the eggs one by one into a small bowl rather than directly into the skillet as you don't want any egg shells of bad eggs.)

6. Reduce the heat to medium and cover with a lid. Cook for about 5 minutes or until the egg whites are just about set and the egg yolks are still runny. Instead of the lid you could even place it under a broiler and cook for a few minutes.

7. Remove the lid and drizzle the remaining 1 tablespoon of extra virgin olive oil. Optionally, sprinkle with fresh herbs such as parsley, cilantro or spring onions. Serve immediately while still warm.

Nutrition per serving, 2 eggs + veggies

Carbs 7%Protein 19%Fat 74% of calories

Net carbs

7.9 g

Total carbs

12.5 g

Fiber

4.6 g

Sugars

7.7 g

Protein

20.9 g

Fat

37.4 g

Saturated fat

8.6 g

Calories

463 kcal

Sodium

615 mg · 26.7% RDA

Magnesium

57 mg · 14.3% RDA

Potassium

887 mg · 44.3% EMR

Nutrition by ingredient

Per 2 eggs + veggies	Net carbs	Protein	Fat	kcal
Olive oil, extra virgin	0 g	0 g	20.3 g	179
Onion, red, fresh	1 g	0.2 g	0 g	6
Chorizo sausage, Mexican, soft type	0.6 g	5.6 g	6.9 g	89
Zucchini (summer squash, courgette)	2.1 g	1.2 g	0.3 g	17
Peppers, green bell, fresh	1.7 g	0.5 g	0.1 g	12
Tomatoes, canned (unsweetened)	1.6 g	0.8 g	0.3 g	16
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	1
Egg, whole, fresh, raw (free-range or organic eggs)	0.7 g	12.6 g	9.5 g	143
Total	7.9 g	20.9 g	37.4 g	463

Serving size 2 eggs + veggies

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