As I’ve mentioned before, there are many versions of shakshuka in the world. And, since I’ve shared with you the classic recipe for this dish, it was only logical to follow it up with a variation that has become increasingly popular in the last several years – green shakshuka. Truth be told, this one is technically more Keto-friendly because it uses spinach instead of canned tomatoes. However, the original one is definitely worth sacrificing a couple of grams of carbs for! I personally go back and forth between the two depending on my mood.
Another thing that’s different about this recipe is that these instructions involve cooking eggs in the oven. The method of preparation that I’ve described in the classic tomato shakshuka recipe only requires a stove. However, I thought it was important to provide an alternative. You can switch the instructions – cook green shakshuka on the stove or bake the traditional one in the oven. The choice is ultimately yours, but my job is to cover both.
As far as toppings go, I only included green onions in the recipe. However, this doesn’t mean that you can’t top your delicious shakshuka with sliced avocado, crumbled feta or goat cheese… Or maybe even bacon crumbs?
Keto Green Shakshuka
- Oven-safe stainless steel skillet
- 6 eggs
- ½ medium onion diced
- 2 cloves garlic minced
- ¼ tsp cumin
- ¼ tbsp ground coriander
- 2 cups spinach
- 1 tbsp lemon juice
- 1 tbsp green onions for garnish optional
- 2 tbsp olive oil
- salt, pepper to taste
- Preheat oven to 400 F.
- Place a skillet over medium heat and add olive oil. Once the oil has warmed up, add onion and sauté for 5 minutes, until softened. Add garlic and cook for 1-2 more minutes, until fragrant. Add cumin and coriander and give everything a good stir.
- Time to add spinach! If it doesn't fit all at once, add it in small batches – stirring and waiting until the first one wilts a little, before following up with the next. Repeat until all spinach has been added to the skillet. Add lemon juice and season with salt and pepper to taste.
- Cover with a lid and cook for 5-10 minutes, until the spinach is very soft. Take the lid off and stir well.
- Using spatula or a spoon, make a small well in the spinach, then crack an egg into the well. Repeat the process with the remaining eggs. Sprinkle each with a little salt and pepper.
- Very carefully transfer the skillet into the oven and leave for the eggs to cook for 5-10 minutes or until your desired level of doneness. 5 minutes will result in runny yolks, while 10 minutes will ensure your eggs are fully cooked. If you're making shakshuka in the oven for the first time, my recommendation would be to keep an eye on the eggs so that you don't miss the moment, when your eggs cook to the desired level. The last thing you want is rubbery eggs.
- Once the eggs are done, carefully remove the skillet from the oven, garnish with green onions and serve immediately.