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Looking for a quick and delicious low-carb meal for one? You've found it with this Keto Shakshuka recipe! It's full of tasty ingredients like ripe tomatoes, nutritious kale, and perfectly poached eggs. In just 15 minutes, you can enjoy a dish that captures the rich and exciting flavors of the Middle East, all from the comfort of your dining table.
Jump to:
- Preparation and cooking overview
- Chef's note
- 🍳 Ingredients for this keto shakshuka recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Shakshuka: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with keto shakshuka?
- How to make it healthier
- Time-saving tips
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
This shakshuka recipe for one is exceptionally quick and easy to prepare. In just 15 minutes, you can create a hot and hearty breakfast. Start by sautéing the tomatoes, aromatic spices, and kale in a cast-iron skillet. Then, crack the eggs over the top and poach them. In no time at all, your delicious meal will be ready to enjoy!
Chef's note
Do you have some leftover cooked chicken from a previous meal? Chop it into small pieces and add it to your shakshuka for extra protein. Or, instead of tomato sauce, use a roasted red bell pepper and eggplant blend as an alternative. Feel free to get creative and tweak the recipe to suit your taste and dietary preferences!
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 Minutes
- Difficulty Level: Easy
- Recipe Makes 1 Servings
For more inspiration check out our Breakfast recipe.
🍳 Ingredients for this keto shakshuka recipe
You'll need the following ingredients to make this shakshuka for one recipe:
- 1 tablespoon olive oil
- 1 medium tomato, chopped
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pinch of red pepper flakes
- Handful of chopped kale
- 2 large eggs
- Sea salt and freshly cracked black pepper to taste
Ingredient substitutions
Looking to switch things up a bit? Here's a list of keto-friendly ingredient substitutions that you can use in this recipe:
- Olive oil: If you're out of olive oil or want a different option, both avocado oil and coconut oil are great substitutes. They're suitable for high-heat cooking and can add a unique flavor.
- Onion and garlic powder: Don't have these in powdered form? No problem! Simply use freshly chopped onion and a minced garlic clove to get the same rich flavors.
- Red pepper flakes: If you prefer your food less spicy, feel free to leave out the red pepper flakes. Or, for a milder kick, swap them with a sprinkle of paprika.
- Kale: Not a fan of kale? That's okay! Other low-carb leafy greens like spinach or Swiss chard can easily be used in this recipe instead. Experiment and find what you enjoy most!
Additional ingredients
Want to make this shakshuka uniquely yours? Get creative and add some more flair to the dish with these keto-friendly options:
- Cheese: A sprinkle of crumbled feta or shredded cheddar on top can add a creamy touch.
- Olives: For an extra layer of flavor, toss in some chopped Kalamata olives with the tomatoes.
- Herbs: Stir in fresh herbs like basil, cilantro, or parsley towards the end of cooking for a fresh and herby accent.
- Sausage: If you're in the mood for more protein, add some chopped pre-cooked sausage to the tomato mixture.
- Bacon Bits: Crispy bacon bits from your pantry? Sprinkle them over the eggs for a salty crunch.
- Bell Pepper: For a colorful twist, sauté diced red bell pepper before adding the tomatoes.
To make this shakshuka for one recipe, you'll need the following tools:
- Small cast-iron skillet
- Wooden spoon
- Spatula
- Knife
- Cutting board
- Lid for the skillet
Tools substitute options
- Cast-iron skillet: If you don't have a cast-iron skillet, use a regular non-stick skillet, but make sure it has a matching lid.
How to make Keto Shakshuka: step-by-step guide
Cooking methods
- Sautéing
- Poaching
Preparation steps
- Gather all your ingredients and cooking tools so everything is within arm's reach.
- Wash the tomato and chop it into bite-sized pieces.
- Rinse the kale under cold tap water and chop it into manageable pieces.
Cooking instructions
- Heat the olive oil in a small cast-iron skillet over medium heat.
- Add the chopped tomato, along with garlic powder, onion powder, red pepper flakes, and black pepper. Cook for 3-4 minutes or until the tomato begins to soften.
- Next, add the chopped kale to the skillet. Stir it in and cook for 2-3 minutes or until the kale has wilted.
- Create two wells or indentations in the mixture, and carefully crack an egg into each one. Cover the skillet and reduce the heat to low.
- Cook for 4-5 minutes or until the egg whites have set, but the yolks are still runny.
- Season with salt to taste, and serve your shakshuka warm. Enjoy!
Chef's pro tip
A tip to remember when making this keto shakshuka for one is to be careful not to overcook the eggs. You want the yolks to stay soft and runny to give the dish a smooth texture. When you make the indentations or "wells" in your tomato and kale mixture, make them a little deeper than usual. This helps the egg whites cook more quickly while the yolks stay warm but still runny. It's a small step that can make a big difference in your final dish!
What to serve with keto shakshuka?
Wondering what to serve with your easy shakshuka recipe for one? Here are some tasty and low-carb options that complement this dish:
- Avocado slices: Adding avocado slices or guacamole will provide a creamy contrast, enhancing the overall taste.
- Cauliflower Rice: Try pairing the shakshuka with cauliflower rice for a satisfying rice-and-curry-like experience without the carbs.
- Keto Cornbread: Serving shakshuka over keto-friendly bread creates a flavorful combination. You can even use the bread to scoop up the perfectly poached eggs.
- Grilled Veggies: Adding a side of grilled vegetables gives a nice charred flavor, balancing the rich taste of the shakshuka.
How to make it healthier
Here's how you can make this single serve shakshuka even healthier:
- Add more vegetables: Incorporate additional nutrient-dense, low-carb vegetables like zucchini, mushrooms, or spinach. This adds fiber and vitamins without extra carbs.
- Use fresh herbs: Incorporate fresh herbs like basil, parsley, or cilantro to enhance the flavor without adding any extra calories or sodium.
- Avoid over-salting: Instead of adding extra salt, boost the flavor with other spices and herbs that don't affect sodium levels. Lemon juice or vinegar can also add a tangy twist without extra salt.
Time-saving tips
- Use canned tomatoes: If you're short on time, canned tomatoes can be a quick substitute for fresh ones.
- Try a pre-made spice blend: Look for a keto-friendly Middle Eastern spice blend at the store. It will save you the effort of measuring individual spices.
- Opt for garlic and onion powders: These can save you from the time-consuming task of chopping and sautéing fresh garlic and onions. They still add a robust flavor to your dish.
Storage and reheating instructions
Storage instructions
- Refrigerator: Keep leftover shakshuka in an airtight container in the refrigerator for up to 2-3 days.
- Freezer: If you want to freeze the dish, remember that the poached eggs won't freeze well. It's best to freeze only the tomato sauce. Place it in a freezer-safe container and store it for up to 2-3 months.
Reheating instructions
- Oven: To reheat in the oven, preheat to 350°F (175°C). Place the shakshuka in an oven-safe dish, cover it with foil, and bake for 15-20 minutes until it's heated through.
- Stove:If you prefer to use the stove, place the shakshuka in a skillet over medium heat. Cover with a lid and let it warm for 5-10 minutes.
Recipe wrap-up and conclusion
What makes this Keto Shakshuka so special is its flexibility. It's perfect for a tasty breakfast, a quick lunch, or even a hearty dinner if you feel like breaking the rules. The blend of creamy eggs, tender kale, and rich tomato sauce, all cooked in one pan, makes this dish delicious and easy to clean up after. That's right, one pan, and you're done!
Don't forget to save this recipe so it's ready for you the next time you're in the mood for something quick and satisfying. We have a feeling that once you try it, you'll want to make it again and again. Enjoy!
Frequently asked questions
Shakshuka is a good fit for a keto diet since it's made with low-carb ingredients like tomatoes, eggs, and vegetables. You can tailor this low carb shakshuka to align perfectly with your keto meal plan by choosing keto-friendly oils and spices.
Sure! If you have leftovers, just place them in an airtight container and refrigerate for up to 3 days. When you're ready to eat, simply reheat and enjoy.
Yes, you can use frozen kale, but remember to thaw it first. Also, be sure to squeeze out any excess water to prevent the dish from becoming soggy.
Your shakshuka might be watery if the tomatoes are too juicy. To fix this, cook the tomatoes a little longer until the sauce thickens to your desired consistency.
While oil enhances flavor and helps in cooking, you can leave it out if you prefer. Just be sure to use a non-stick skillet and watch the heat to avoid sticking.
Yes, covering the skillet is a good idea. The lid traps steam, which helps cook the egg whites evenly while keeping the yolks soft and runny.
Shakshuka can vary in its carb content depending on the ingredients used. However, our specific recipe is designed with low-carb ingredients, which makes it a suitable option for a keto diet. By focusing on vegetables like tomatoes and kale, and using keto-friendly seasonings, we've made sure this shakshuka aligns well with low-carb dietary needs.
📖 Recipe
Single Serve Keto Shakshuka
This single serving Keto Shakshuka skillet is an easy breakfast for one that’s filled with nutrients and flavor.
4.25 from 12 votes
Print Rate Pin Recipe
Course: Breakfast, Main Course
Cuisine: Israeli
Keyword: 30-minute, 5-Ingredient
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 1
Calories: 295kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium tomato
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pinch of red pepper flakes
- A handful of chopped kale
- 2 large eggs
- Sea salt and freshly cracked black pepper to taste
US Customary - Metric
Instructions
Heat the olive oil in a small cast-iron skillet over medium heat.
Add the chopped tomato, along with garlic powder, onion powder, red pepper flakes, and black pepper. Cook for 3-4 minutes or until the tomato begins to soften.
Next, add the chopped kale to the skillet. Stir it in and cook for 2-3 minutes or until the kale has wilted.
Create two wells in the mixture, and carefully crack an egg into each one. Cover the skillet and reduce the heat to low.
Cook for 4-5 minutes or until the egg whites have set but the yolks are still runny.
Season with salt to taste, and serve your shakshuka warm. Enjoy!
Nutrition
Nutrition Facts
Single Serve Keto Shakshuka
Amount Per Serving
Calories 295Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g31%
Trans Fat 0.03g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 327mg109%
Sodium 167mg7%
Potassium 577mg16%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 4g4%
Protein 14g28%
Vitamin A 5143IU103%
Vitamin C 48mg58%
Calcium 155mg16%
Iron 3mg17%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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