This keto one-pan shakshuka is one of my favorite easy meals. Eggs cooked in a spiced tomato sauce with feta on top – it’s simple, filling, and so good.
If you’ve never tried shakshuka before, you’re in for a treat. It comes together in one skillet, and the whole thing takes about 30 minutes from start to finish.
The sauce is savory and slightly smoky with a little bit of warmth from the spices. And those runny egg yolks mixed into the sauce? That’s the best part.
It’s naturally low carb and keto friendly too, which is a nice bonus. No weird substitutions needed here – this dish just happens to fit perfectly into a low carb lifestyle.
Great for breakfast, lunch, or even a quick dinner when you don’t feel like spending a lot of time in the kitchen.
Why You’ll Love This Recipe
Incredibly Flavorful – The smoky paprika and cumin blend into the tomato sauce creating a rich and bold taste you will crave again and again.
One Pan Cleanup – Everything cooks in a single skillet so you spend less time washing dishes and more time enjoying your meal.
Perfectly Keto Friendly – This hearty dish keeps carbs low while delivering satisfying fats and protein from eggs and feta cheese.
Stunning Presentation – The bright red sauce with golden yolks and white feta on top looks absolutely gorgeous straight from the skillet.
Recipe Ingredients
- 6 Large Eggs
- 2 tbsp Olive Oil
- 1/2 Medium Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 3 Cloves Garlic, minced
- 1 (14.5 oz) Can Crushed Tomatoes (no sugar added)
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1/2 tsp Red Pepper Flakes
- 1/2 cup Crumbled Feta Cheese
- 2 tbsp Fresh Parsley, chopped
- Salt and Pepper to taste
How To Make
Step 1
Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and bell pepper and cook for 4 to 5 minutes, stirring occasionally, until they are softened and just starting to turn golden at the edges.
Step 2
Add the minced garlic, cumin, smoked paprika, and red pepper flakes. Stir everything together and cook for about 1 minute until the spices are very fragrant and the garlic is golden.
Step 3
Pour in the crushed tomatoes and stir well, scraping up any bits from the bottom of the skillet. Season with salt and pepper. Let the sauce simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until it has thickened and the flavors have come together.
Step 4
Using the back of a spoon, create 6 evenly spaced wells in the sauce. Carefully crack one egg into each well, trying to keep the yolks centered.
Step 5
Cover the skillet with a lid and cook over medium-low heat for 5 to 7 minutes. Check at 5 minutes and continue cooking until the egg whites are fully set but the yolks are still soft and runny.
Step 6
Remove the lid and scatter crumbled feta cheese and fresh parsley generously over the top. Serve directly from the skillet while the eggs are still warm and the yolks are perfectly runny.
Tips
Let the Sauce Thicken Properly
Don’t rush the simmering step. If the sauce is too thin and watery when you add the eggs, they’ll sink straight to the bottom and stick to the pan. You want a thick sauce that can cradle each egg.
A good way to check is to drag a spoon through the sauce. If it leaves a trail that fills back in slowly, it’s ready. If it fills back in right away, give it a few more minutes.
This also concentrates the tomato flavor so the whole dish tastes richer instead of watered down.
Crack Eggs into a Small Bowl First
Instead of cracking each egg directly into the wells, crack them one at a time into a small bowl first, then gently slide them in. This gives you way more control over where the yolk lands.
It also saves you from accidentally breaking a yolk on the edge of the pan or dropping a piece of shell into the sauce. Fishing shell out of hot tomato sauce is not fun.
Make the Wells Deep Enough
When you use the back of a spoon to create the wells, push the sauce aside enough so you can almost see the bottom of the pan. Shallow wells cause the eggs to spread out and run into each other.
Space them evenly so each egg has its own pocket. If your skillet is on the smaller side, you can do 5 eggs instead of 6 so they aren’t crowded together.
More Recipes
- Keto Flatbread
- Keto English Muffins
- Keto Everything Bagels
- Keto Cheddar Bay Biscuits
- Keto Cottage Cheese Focaccia
Frequently Asked Questions
Can I bake the shakshuka in the oven instead of cooking the eggs on the stovetop?
Yes, and a lot of people actually prefer this method because it cooks the eggs more evenly. After you make the wells and crack the eggs in, transfer the skillet to an oven preheated to 375°F and bake for about 7 to 10 minutes until the whites are set but the yolks are still runny.
Just make sure your skillet is oven-safe before you try this. Cast iron works perfectly for this approach.
Keto One-Pan Shakshuka
Ingredients
Equipment
Method
- Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and bell pepper and cook for 4 to 5 minutes, stirring occasionally, until they are softened and just starting to turn golden at the edges.
- Add the minced garlic, cumin, smoked paprika, and red pepper flakes. Stir everything together and cook for about 1 minute until the spices are very fragrant and the garlic is golden.
- Pour in the crushed tomatoes and stir well, scraping up any bits from the bottom of the skillet. Season with salt and pepper. Let the sauce simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until it has thickened and the flavors have come together.
- Using the back of a spoon, create 6 evenly spaced wells in the sauce. Carefully crack one egg into each well, trying to keep the yolks centered.
- Cover the skillet with a lid and cook over medium-low heat for 5 to 7 minutes. Check at 5 minutes and continue cooking until the egg whites are fully set but the yolks are still soft and runny.
- Remove the lid and scatter crumbled feta cheese and fresh parsley generously over the top. Serve directly from the skillet while the eggs are still warm and the yolks are perfectly runny.