This Shakshuka with Italian Sausage is loaded with robust seasoning, zesty tomatoes and a little kick from red pepper flakes. Though traditionally served for breakfast or brunch, adding sausage makes it the perfect meal for any time of the day.
❤️ Why You’ll Love this Shakshuka Recipe
- Classic Shakshuka made Keto friendly
- Creative way to serve eggs for breakfast
- Bold flavors from Italian sausage, juicy tomatoes and mix of spices
- Hearty and filling
If you've ever had shakshuka before, chances are it was a middle eastern version with lamb or beef, or with eggplant in place of the meat. You may have even had an Italian shakshuka made with a similar savory tomatoey sauce, loaded with Italian herbs like oregano and basil.
That's where the delicious beauty of this shakshuka recipe comes in! This version combines those two versions bringing the best of both worlds together, to create what will most likely be the best you've ever tried.
Warm earthy spices, like cumin and smoked paprika, and flavors from the Italian sausage are so amazing and the best part is, this dish can be ready in 35 minutes or less!
You can enjoy this dish all on its own or serve with a low carb side like Cheesy Roasted Asparagus, Cauliflower Rice, or just a simple garden salad with some homemade Creamy Italian or Blue Cheese Dressing.
What’s in Shakshuka
- Diced tomatoes
- Italian sausage
- Red bell pepper
- Yellow onion
- Tomato sauce
- Whole eggs
- Fresh parsley
- Smoked paprika
- Ground cumin
- Red pepper flakes
- Ground black pepper
*Exact measurements are listed in the recipe card below.
How to Make Shakshuka
Heat a large skillet to medium and add in the sausage. Cook until browned, then remove and set aside.
Add in the butter and once melted, add the onion and red bell pepper, sauté for 3-4 minutes.
Add in the garlic, smoked paprika and ground cumin and sauté for about 15 seconds.
Pour in the diced tomatoes, sauce, salt and pepper. Simmer on low for 8-10 minutes or until thickened.
Stir in the sausage until well combined.
Using the back of a serving spoon, make 6 wells in the mixture.
Crack each egg in a small bowl, one at a time and add the eggs to each of the 6 wells.
Place the lid over the skillet and cook for 4-6 minutes, depending on how well you’d like your eggs to be cooked. I prefer mine medium with a slightly running yolk.
Top with the fresh parsley and serve while still warm. If you have a favorite Keto friendly bread that you like, toast it and serve the shakshuka over the top. This easy to make Keto focaccia recipe would be amazing with it.
Which Country is Shakshuka From?
Though debatable, traditional shakshuka was first created in North Africa, in Tunisia. But it’s so extremely popular you can find different versions, with varying names, in other areas of the world, especially Israel, Egypt and Italy.
Why is Shakshuka Healthy?
Shakshuka is very nutritious. The ingredients in the dish are loaded with vitamin A, C and K as well as being a good source of potassium. The dish is fairly low in fat and high in protein too.
Can I Have Shakshuka on Keto? Is Shakshuka High in Carbs?
There are approximately 7 net grams of carbs in a serving of shakshuka. Those carbs come from the bell peppers, tomatoes and the small amount of carbs that are in each egg. Even with those veggies, it is still considered a very low carb dish and is perfectly acceptable to Keto.
If you want to cut down on the carbs a little you can omit the peppers, but because they provide so much incredible flavor, I think you'll find it well worth it to leave them in.
Variations and Add-ins for Italian Shakshuka
- Instead of sausage you can use eggplant or portobello mushrooms.
- If you want a creamier sauce, add a splash of heavy cream to the tomato sauce.
- Everything tastes better with cheese! Add some freshly grated parmesan to the tops of the eggs while they finish cooking.
- Instead of fresh bell peppers, you can use roasted red pepper from a jar.
- During the summer take advantage of summer crops. Diced zucchini or yellow squash is a great addition.
- Adjust the heat factor to your preference. Omit the red pepper flakes if you prefer or if you love extra spice, sprinkle in some cayenne pepper to heat things up.
How Do I Make my Shakshuka Less Liquidy?
If you want your sauce to be a bit thicker, you can do so by cutting back on the fresh tomatoes and adding tomato paste instead. Or if you really want to use fresh tomatoes, before you dice them up, cut the tomato in half and gently squeeze some of the juice out of it,
Do You Need a Cast Iron Skillet for Shakshuka?
Absolutely not, though I have to admit, this is such a great rustic style dish, it just looks better in cast iron. But aside from appearance, you will just want to make sure you use a heavy-duty skillet when making shakshuka.
What is the difference Between Huevos Rancheros and Shakshuka?
Both dishes are cooked in a tomato-based type sauce. The difference is in the seasonings. Huevos Rancheros is usually cooked with seasoning you find in typically Mexican salsa and spicy peppers and is served with rice and beans.
Middle eastern versions use paprika, cumin and sometimes turmeric and is not quite as hot and Huevos Rancheros are.
More Keto Eggs Recipes
- Easy Breakfast Casserole
- Keto Quiche Lorraine
- Spinach and Sausage Quiche
- Jalapeño Popper Egg Cups
- Mexican Breakfast Casserole
- Smoked Salmon Crustless Quiche
FREE 20 EASY KETO RECIPES EBOOK
Shakshuka with Italian Sausage
- 28 ounces diced tomatoes, lowest carb
- 8 ounces Italian sausage, ground
- ½ cup red bell pepper, diced
- ½ yellow onion, diced
- ½ cup tomato sauce, lowest carb
- 6 whole eggs
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon butter
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- Heat a large skillet to medium and add in the sausage. Cook until browned, then remove and set aside.
- Add in the butter and once melted, add the onion and red bell pepper, sauté for 3-4 minutes. Add in the garlic, smoked paprika and ground cumin and sauté for about 15 seconds.
- Pour in the diced tomatoes, sauce, salt and pepper. Simmer on low for 8-10 minutes or until thickened.
- Stir in the sausage until well combined. Using the back of a serving spoon, make 6 wells in the mixture. Crack each egg in a small bowl, one at a time and add the eggs to each of the 6 wells.
- Place the lid over the skillet and cook for 4-6 minutes, depending on how well you’d like your eggs to be cooked. I prefer mine medium with a slightly running yolk.
- Top with the fresh parsley and serve while still warm. If you have a favorite Keto friendly bread that you like, toast it and serve the shakshuka over the top.
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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.