Shakshuka is a traditional Middle Eastern or North African dish of eggs poached in a flavorful tomato sauce. It’s a one pan family-style dish that is easy to prepare using everyday ingredients. Typically the sauce is vegetarian and may include beans or potatoes. This keto version of Chorizo Shakshuka is a twist on the traditional and incorporates some Mexican flavors. It’s made with spicy chorizo sausage and tomatoes, simmered with chili powder and cumin, and topped with queso fresco and cilantro.
This dish makes a great addition to a brunch table but is also wonderful for lunch or dinner. Plus it’s fun to say. It is normally served with pita or bread on the side. While you could certainly use your favorite low carb version, this recipe makes such a rich thick sauce the bread won’t be missed at all. Serve it with some fresh avocado instead for a healthy filling meal full of protein, fat and flavor.
Yields 6 servings of Chorizo Shakshuka
The Preparation
- 1 tablespoon coconut oil
- 1 pound chorizo, ground
- ½ cup onion, diced
- 1 large red bell pepper, diced
- 1 tablespoon garlic, minced
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- ½ teaspoon black pepper
- ¼ teaspoon salt*
- 1 (28-ounce) can diced tomatoes, with juice
- 6 large eggs
- 2 ounces queso fresco, crumbled
- ¼ cup cilantro, roughly chopped
*The saltiness of chorizo can vary. Start with ¼ teaspoon of salt and add additional to taste, if needed, after all the sauce ingredients are mixed.
The Execution
1. Melt the coconut oil in a large cast iron pan or skillet over medium heat. Add the chorizo and cook until crumbled, cooked through and browned, about 8 minutes. Remove the chorizo from the pan and set aside.
2. Add the diced onion and bell pepper to the hot pan and sauté until the onions are translucent and starting to soften, about 5 minutes. Add the minced garlic and spices and cook for an additional 1 to 2 minutes, stirring to combine.
3. Add back the cooked chorizo and diced tomatoes, with the juice. Bring the meat mixture to a simmer and let cook for 15 minutes or until the mixture is thick and the liquid is almost completely reduced.
4. Make 6 wells in the pan with the back of spoon (5 around the edges and one in the middle).
5. Crack one egg into each well.
6. Cover and continue cooking until the egg whites are set and the yolks are cooked to the desired consistency. This should take about 6 minutes for a soft yolk and up to 10 minutes for a fully cooked yolk.
7. Remove the lid and sprinkle with crumbled queso fresco and chopped cilantro. Serve.
This makes a total of 6 servings of Chorizo Shakshuka. Each serving comes out to be 504.17 Calories, 38.86g Fats, 6.98g Net Carbs, and 29.19g Protein.
| Chorizo Shakshuka | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 1 tablespoon coconut oil | 121 | 13.47 | 0 | 0 | 0 | 0 |
| 1 pound ground chorizo | 2064 | 173.59 | 8.44 | 0 | 8.44 | 109.32 |
| ½ cup (80 g) diced onion | 32 | 0.08 | 7.47 | 1.4 | 6.07 | 0.88 |
| 1 medium (119 g) red bell pepper | 37 | 0.36 | 7.18 | 2.5 | 4.68 | 1.18 |
| 1 tablespoon minced garlic | 13 | 0.04 | 2.78 | 0.2 | 2.58 | 0.53 |
| ½ tablespoon chili powder | 11 | 0.57 | 1.99 | 1.4 | 1.59 | 0.54 |
| ½ tablespoon ground cumin | 10 | 0.5 | 1 | 0 | 1 | 0.5 |
| ½ teaspoon black pepper | 3 | 0.4 | 0.74 | 0.3 | 0.44 | 0.12 |
| 1 (28-ounce) can of diced tomatoes | 134 | 2.1 | 29.15 | 16 | 13.15 | 14.06 |
| 6 large eggs | 429 | 28.53 | 2.16 | 0 | 2.16 | 37.68 |
| 2 ounces queso fresco | 170 | 13.5 | 1.69 | 0 | 1.69 | 10.26 |
| ¼ cup cilantro | 1 | 0.02 | 0.15 | 0.1 | 0.05 | 0.09 |
| Totals | 3025 | 233.16 | 62.75 | 21.9 | 41.85 | 175.16 |
| Per Serving(/6) | 504.17 | 38.86 | 10.46 | 3.65 | 6.98 | 29.19 |
This makes a total of 6 servings of Chorizo Shakshuka. Each serving comes out to be 504.17 Calories, 38.86g Fats, 6.98g Net Carbs, and 29.19g Protein.
*The saltiness of chorizo can vary. Start with ¼ teaspoon of salt and add additional to taste, if needed, after all the sauce ingredients are mixed.
The Preparation
- 1 tablespoon coconut oil
- 1 pound ground chorizo
- ½ cup diced onion
- 1 red bell pepper, diced
- 1 tablespoon minced garlic
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- ½ teaspoon black pepper
- ¼ teaspoon salt*
- 1 (28-ounce) can of diced tomatoes, with juice
- 6 large eggs
- 2 ounces queso fresco, crumbled
- ¼ cup cilantro, roughly chopped
The Execution
- Melt the coconut oil in a large cast iron pan or skillet over medium heat. Add the chorizo and cook until crumbled, cooked through and browned, about 8 minutes. Remove the chorizo from the pan and set aside.
- Add the diced onion and bell pepper to the hot pan and sauté until the onions are translucent and starting to soften, about 5 minutes. Add the minced garlic and spices and cook for an additional 1 to 2 minutes, stirring to combine.
- Add back the cooked chorizo and diced tomatoes, with the juice. Bring the meat mixture to a simmer and let cook for 15 minutes or until the mixture is thick and the liquid is almost completely reduced.
- Make 6 wells in the pan with the back of spoon (5 around the edges and one in the middle).
- Crack one egg into each well.
- Cover and continue cooking until the egg whites are set and the yolks are cooked to the desired consistency. This should take about 6 minutes for a soft yolk and up to 10 minutes for a fully cooked yolk.
- Remove the lid and sprinkle with crumbled queso fresco and chopped cilantro. Serve.
