This dish comes to us from Tunisia and can be seen enjoyed all throughout the Middle East. It’s essentially eggs poached in a sauce made of tomatoes and chili peppers. At first, you may be intimidated by how exotic it sounds, but the whole thing can be made in under 30 minutes! If you’re bored of your usual scrambled eggs in the mornings .(I’m not, but I’ve got a blog to run!) then this can be a great alternative. Keto Shakshuka!
You can choose to make your sauce from scratch if you have the time or have a really awesome recipe. We decided to cut down on some time and use one of our favorite marinara sauces. We buy them at Stop&Shop, in fact, it’s their store brand, Simply Enjoy.
Their marinara sauce is great tasting, low carb and has an ingredients list that’s short and pronounceable! Not only that, but it’s very affordable. Another great marinara sauce we absolutely love is Rao’s Marinara Sauce. It’s definitely more pricey, but tastes great and is all natural. For this recipe, we used chili peppers to add some authentic spice, but if you don’t have any, feel free to get creative and add spice in different ways. Season with cayenne, red pepper flakes or just add your favorite hot sauce! And as always, add more pepper if you can take the heat!
- 1 cup marinara sauce
- 1 chili pepper
- 4 eggs
- 1 oz feta cheese
- 1/8 tsp cumin
- fresh basil
Prep Time 10 minutes Cook Time 10 minutes
- Preheat the oven to 400°F.
- Heat a small skillet on a medium flame with a cup of marinara sauce and some chopped chili pepper. Let the chili pepper cook for about 5 minutes in the sauce.
- Crack and gently lower your eggs into the marinara sauce.
- Sprinkle feta cheese all over the eggs and season with salt, pepper and cumin.
- Using an oven mitt, place the skillet into your oven and bake for about 10 minutes. Now the skillet should be hot enough to continue cooking the food in the oven instead of heating itself up first.
- Once the eggs are cooked, but still runny, take the skillet out with an oven mitt. Chop some fresh basil and sprinkle over the shakshuka. Enjoy straight out of the skillet but be careful- it will remain hot for some time!