Go Back Email Link
+ servings
low calorie shakshuka

Low-Carb Shakshuka

The Starving Chef
​Today we’re making shakshuka - a mediterranean dish that consists of tomatoes, sweet onions and spices like cumin, topped with eggs poached in tomato sauce.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Breakfast, Dinner
Cuisine International, Mediterranean, Middle East
Servings 8


  • 1 cup onion diced
  • 1 cup sweet bell peppes multi-colored, chopped
  • 2 tablespoons olive oil
  • 4 tablespoons garlic roughly minced
  • 28 oz (2 cans) fire roasted tomatoes
  • ½ tablespoon salt
  • 1 tablespoon garlic powder
  • ½ tablespoon cayenne pepper
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • ¼ cup fresh parsley + more for topping
  • ½ cup feta cheese + more for topping
  • 6-8 eggs
  • pita for serving


  • In a large skillet over medium-high heat, add the olive oil and heat until shimmering then add the onion and saute until begining to caramelize, about 20 minutes.
  • Stir in the sweet bell pepper and saute until tender, then add the minced garlic. Stir until the garlic is fragrant. Season with salt, to taste.
  • Add the roasted tomatoes and saute until they start to lose their moisture. Then stir in the onion powder, garlic powder, cayenne and paprika.
  • Then stir in the cumin, chile powder, parsley and once again season with salt, to taste.
  • Use the back of the spoon to flatten the surface of the shakshuka and then create small divots, the size of the back of the spoon. Crack an egg into each divot.
  • OVEN: Bake at 400 F for 10-12 minutes, until the egg whites have set.
  • STOVE-TOP: Place a lid over the shakshuka and steam the egg whites for 10-12 minutes, until the whites have set.
  • Top with fresh crumbled feta and parsley. Sprinkle a pinch of cayenne pepper onto each egg yolk. Serve with warmed pita and cucumber salad. Enjoy!


Keyword eggs, onion, sauce, tomato
Tried this recipe?Let us know how it was!