How many carbs are in keto shakshuka?

Each serving has 5.5 g net carbs (8 g total carbs minus 2.5 g fiber), plus 312 calories, 16 g protein, and 24 g fat. This recipe makes 4 servings of about 1.5 eggs each.

Is shakshuka keto-friendly?

Traditional shakshuka is naturally close to keto since it's eggs and vegetables, but it's often served with bread. This version skips the bread and uses a no-sugar tomato base to keep it at 5.5 g net carbs per serving, well within keto limits.

What do you serve with keto shakshuka instead of bread?

Skip the pita and serve it with low-carb options like keto almond flour bread, cloud bread, sliced avocado, or simply a fork to scoop the eggs and sauce. A side of leafy greens also pairs well without adding carbs.

Keto Shakshuka: 5.5g Net Carbs

Name: Keto Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Keto
Ingredients: 2 tablespoons olive oil; 1/2 medium yellow onion, finely diced (about 1/2 cup); 1 red bell pepper, seeded and diced; 3 cloves garlic, minced; 1 1/2 cups (about 360 g) canned crushed tomatoes (no sugar added); 2 tablespoons tomato paste; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 1/4 teaspoon smoked paprika; 1/8 to 1/4 teaspoon cayenne pepper (to taste); 6 large eggs; 3 oz (85 g) feta cheese, crumbled; 2 tablespoons chopped fresh parsley or cilantro, plus salt and black pepper to taste

Keto Shakshuka

Eggs poached in a spiced tomato-pepper sauce with creamy feta, served bubbling from the pan. This Middle Eastern brunch classic stays low-carb at just 5.5g net carbs per serving and comes together in 35 minutes for a cozy weekend keto breakfast.

Jordan Lee

Head of Nutrition · June 18, 2026

10 min

Prep

25 min

Cook

35 min

Ready in

Servings

Easy

Difficulty

Nutrition per serving

5.5g

Net carbs

2.5g

Fiber

Total carbs

16g

Protein

24g

Fats

312

Calories

Per serving · makes 4. Values are estimates; brands vary.

breakfastvegetariangluten freeone panmediterranean

This keto shakshuka brings the cozy, spiced comfort of the Middle Eastern brunch favorite to your low-carb table. Eggs gently poach in a smoky tomato-and-pepper sauce, finished with tangy feta and fresh herbs, all in one pan and ready in about 35 minutes.

Ingredients

2 tablespoons olive oil

1/2 medium yellow onion, finely diced (about 1/2 cup)

1 red bell pepper, seeded and diced

3 cloves garlic, minced

1 1/2 cups (about 360 g) canned crushed tomatoes (no sugar added)

2 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/4 teaspoon smoked paprika

1/8 to 1/4 teaspoon cayenne pepper (to taste)

6 large eggs

3 oz (85 g) feta cheese, crumbled

2 tablespoons chopped fresh parsley or cilantro, plus salt and black pepper to taste

Instructions

Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, for 6-8 minutes until softened and lightly caramelized.

Add the minced garlic, cumin, sweet paprika, smoked paprika, and cayenne. Stir for about 1 minute until fragrant.

Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes. Season with salt and black pepper. Simmer gently for 8-10 minutes, stirring now and then, until the sauce thickens slightly.

Use the back of a spoon to make 6 small wells in the sauce. Crack an egg into each well. Cover the skillet and cook for 6-9 minutes, until the whites are set but the yolks are still runny (cook a little longer if you prefer firm yolks).

Scatter the crumbled feta over the top and finish with chopped parsley or cilantro. Serve hot, straight from the pan.

Tips & notes

Use a tomato product with no added sugar and check the label, as carb counts vary by brand. Crushed tomatoes give the best texture, but a 14-oz can of diced tomatoes works too.

For dairy-free, swap the feta for a tablespoon of chopped olives or a drizzle of tahini. To boost fat and make it a heartier meal, top with sliced avocado.

Leftover sauce keeps in the fridge for up to 3 days. Reheat the sauce and poach fresh eggs in it rather than reheating cooked eggs for the best texture.

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Frequently asked questions

How many carbs are in keto shakshuka?: Each serving has 5.5 g net carbs (8 g total carbs minus 2.5 g fiber), plus 312 calories, 16 g protein, and 24 g fat. This recipe makes 4 servings of about 1.5 eggs each.
Is shakshuka keto-friendly?: Traditional shakshuka is naturally close to keto since it's eggs and vegetables, but it's often served with bread. This version skips the bread and uses a no-sugar tomato base to keep it at 5.5 g net carbs per serving, well within keto limits.
What do you serve with keto shakshuka instead of bread?: Skip the pita and serve it with low-carb options like keto almond flour bread, cloud bread, sliced avocado, or simply a fork to scoop the eggs and sauce. A side of leafy greens also pairs well without adding carbs.