Keto Mexican Shakshuka

Mexican Shakshuka

Copy of Copy of Untitled I remember the first time I laid my eyes on Shakshuka. My girlfriend posted a photo in a foodie group on Facebook, that I was a part of.

Her husband (who is Israeli) had made it for breakfast that morning. It was delightful to look at and made my mouth water.

I asked her for a good recipe and she sent me a delicious one. I made it that very morning and was so excited for my fiance to try it.

When he took a bite, he gave me ‘the look”‘. He told me that it wasn’t bad but it wasn’t the taste he was expecting.  I knew exactly what he meant.

He was looking for those familiar Mexican flavors, because that’s what he’s used to and that’s what I often times made.

Immediately a light went off in my head and I knew this could easily be converted into a Mexican dish, with just a few tweaks.

I also really wanted to add some kind of meat component. Chorizo seemed like the natural route (hello chorizo and eggs!) and it was a great choice.

The first time I made this I used 3 eggs (like the one in the pictures featured here) and cut servings into thirds. When I counted out the macros the net carbs were 9g per serving! I try to keep my net carbs per meal around 4-6g net, so I can stay under 20g net a day.

Now, I use 6 eggs and divide servings into 6, you’ll see in the nutrition facts that the net carbs have lowered to 6.6 which is a lot more doable for me.

Keep in mind, any recipe that contains a lot of tomato is going to be a bit higher in carbs. I try my best to enjoy them sparingly, they are a fruit after all…

I am so happy to share this recipe that I created with you! I hope that you love it as much as my family and I do!

Oh yeah, and if you or one of  your guests is not keto/lowcarb feel free to pair this with some crusty bread. Yum!

I personally like to fry some Cut Da Carb to make “tortilla chips”. Cut Da Carb is only sold online and you can get 10% off by using code “Darlene10”. It’s seriously THE BEST tortilla chip substitute.

 

Step By Step

  1. Cook the crumbled chorizo in pan, on its own. Set aside.

Mexican Shakshuka

2. Heat olive oil over medium heat in a 10″ cast iron skillet or a heavy bottomed pan.  Add onion and stir occasionally till translucent. Stir in the cumin, oregano and chipotle pepper and toast for 1 minute.

Mexican Shakshuka

3. Add in tomato sauce, diced tomatoes, garlic, and salt. Stir occasionally for 5 minutes or so till heated through.

Mexican Shakshuka

4. Add in cooked chorizo and stir till completely combined.

Mexican Shakshuka

5. Reduce to simmer. Let meat sauce cook out for 15 minutes or so to reduce. It should be thick when done simmering.

Mexican Shakshuka

6. Using a large serving spoon make small wells in the sauce.

Mexican Shakshuka

7. Crack the eggs into each well, place cover over pan and allow eggs to cook to your liking.

Mexican Shakshuka

Keto Mexican Shakshuka

  • Servings: 6
  • Difficulty: medium
  • Print

A Mexican twist on the traditional North African and Middle Eastern dish of eggs poached in tomato sauce.

Ingredients

Shakshuka

  • 9oz Mexican Chorizo
  • (1) 14.5 oz can diced tomatoes, undrained (I like this brand)
  • (1) 7 3/4 oz can El Pato Hot Tomato Sauce (the yellow can)
  • 1 chipotle pepper in adobo sauce, diced (I like this brand) OPTIONAL
  • 1/4 white onion, finely diced
  • 2 garlic cloves, minced
  • 1 tspn ground cumin
  • 1 tspn dried Mexican oregano
  • 6 eggs
  • salt to taste
  • 2 tbsp olive oil (I like this brand)

Optional Toppings

  • fresh cilantro
  • queso fresco (Mexican soft cheese)


Directions

  1. Cook the crumbled chorizo in pan, on its own. Set aside.
  2. Heat olive oil over medium heat in a 12″ cast iron skillet or a heavy bottomed pan with a lid (which you’ll use later).  Add onion and stir occasionally till translucent.
  3. Stir in the cumin, oregano and chipotle pepper and toast for 1 minute.
  4. Add in tomato sauce, diced tomatoes, garlic, and salt. Stir occasionally for 5 minutes or so till heated through.
  5. Add in cooked chorizo and stir till completely combined.
  6. Reduce to simmer. Let meat sauce cook out for 15 minutes or so to reduce. It should be thick when done simmering.
  7. Using a large serving spoon make small wells in the sauce and crack the eggs into each well.
  8. Cover the pan and cook for 5-8 minutes until eggs are done to your liking.
  9. Garnish with cheese, cilantro, and avocado. Serve immediately.

Nutrition Facts
Serving Size 1/6
Servings Per Container 6

Amount Per Serving
Calories 197 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat g 0%
Trans Fat g
Cholesterol mg 0%
Sodium mg 0%
Total Carbohydrate 8g 3%
Dietary Fiber 1.4g 6%
Sugars g
Protein 11g 22%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

*Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but please feel free to make your own calculations.

Mexican Shakshuka

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