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
- 16 ounces chorizo sausage
- 1/2 cup onion, diced
- 1 large red bell pepper, diced
- 1 tablespoon fresh garlic, minced
- 1/2 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, see note*
- 28 ounces canned diced tomatoes
- 6 large egg
- 2 ounces queso fresco, crumbled
- 1/4 cup fresh cilantro, chopped
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 Keto Chorizo Shakshuka. Each serving comes out to be 504 calories, 38.8g fats, 6.8g net carbs, and 28g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 tablespoon coconut oil | 122 | 13.5 | 0 | 0 | 0 | 0 |
| 16 ounce chorizo sausage | 2064 | 173.6 | 8.4 | 0 | 8.4 | 109.3 |
| 1/2 cup onion | 32 | 0.1 | 7.5 | 1.4 | 6.1 | 1.1 |
| 1 large red bell pepper | 40 | 0.4 | 7.8 | 2.7 | 5.1 | 1.3 |
| 1 tablespoon fresh garlic | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| 1/2 tablespoon chili powder | 11 | 0.6 | 2 | 1.4 | 0.6 | 0.5 |
| 1/2 tablespoon cumin | 12 | 0.7 | 1.4 | 0.3 | 1 | 0.6 |
| 1/2 teaspoon black pepper | 3 | 0 | 0.7 | 0.3 | 0.4 | 0.1 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 28 ounce canned diced tomatoes | 127 | 2 | 27.5 | 15.1 | 12.5 | 6.3 |
| 6 large egg | 472 | 31.4 | 2.4 | 0 | 2.4 | 41.5 |
| 2 ounce queso fresco | 170 | 13.5 | 1.7 | 0 | 1.7 | 10.3 |
| 1/4 cup fresh cilantro | 1 | 0 | 0.2 | 0.1 | 0 | 0.1 |
| Totals | 3065 | 235.8 | 62.3 | 21.4 | 40.9 | 171.5 |
| Per Serving (/6) | 511 | 39.3 | 10.4 | 3.6 | 6.8 | 28.6 |
Keto Chorizo Shakshuka
Ingredients
- 1 tablespoon coconut oil
- 16 ounce chorizo sausage
- ½ cup onion diced
- 1 large red bell pepper diced
- 1 tablespoon fresh garlic minced
- ½ tablespoon chili powder
- ½ tablespoon cumin
- ½ teaspoon black pepper
- ¼ teaspoon salt see note*
- 28 ounce canned diced tomatoes
- 6 large egg
- 2 ounce queso fresco crumbled
- ¼ cup fresh cilantro chopped
Instructions
- Melt the coconut oil in a large cast iron pan or skillet over medium heat. Add the chorizo and cook, stirring often, 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 enough wells in the pan for each egg with the back of a spoon.
- 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.
Outstanding! The flavors were terrific. I had tried the middle eastern version and it was sort of bland. Thanks so much for the recipe. Making it again this coming weekend.
This recipe is delicious! Easy to prepare. Hubby wants this recipe moved to the top of the list!
I’m so glad!
This was amazing!!! I will make this again and again!
Loved this recipe. I’ve also made it with sweet italian sausage and some red pepper flakes and it tasted great as well. I’m single, so six eggs at once is not really my speed. I make the base and separate that into six containers then, every morning, just poached one egg in one serving of the base. That way it tastes fresh every day!
That’s a great tip for people who only need a serving at a time!
That’s a great idea!
Tomatoes and onions are a bit too carby for everyday KETO but once in a while it doesn’t hurt.
What chorizo do you use, Mexican or Spanish? My Mexican chorizo appears to be much spicier and darker in color.
Spanish chorizo is generally cured and more similar to salami. We use Mexican style in most of our recipes – it probably just depends on which vendor you get it from.
Shakshuka is almost a weekly meal for me. When I prepare a non-keto meal for the kids, its Shakshuka for me! This is a little more involved, but I LOVE all forms of eggs poached in sauce.
I made this tonight and it was outstanding! I used fire roasted tomatoes and added half a jalapeño. Even my six year old loved it!
Glad you enjoyed it! Thanks for the feedback, Laura 🙂
Hubby and I LOVE your Shakshuka. Made others, but yours is the best! I panicked this morning when I couldn’t find the recipe. Yes, it is now in the FRONT of the recipe file. Excellent work! Keep the flavor coming.
I’m really happy to hear that you guys enjoy it 😀
This is a wonderful idea and wonderful recipe. I really like regular Shakshuka, so I knew I’d like this. But I’m just low-carb, not Keto, so I used chicken chorizo, and it turned out wonderfully. Thanks so much.
I’m really glad to hear you like the idea and enjoyed the recipe – thank you!