This post may contain affiliate links which means I may receive a commission for purchases made through links. Learn more on my Private Policy page.
Introducing a delicious and easy-to-make Low Carb Quick Keto Spinach Shakshuka recipe that will satisfy your taste buds and keep you on track with your low-carb diet! This savory dish is packed with nutrients and flavor, making it the perfect meal for any time of day. With just a few simple ingredients and minimal prep time, you can whip up this hearty and wholesome dish in no time. Discover how to make this fantastic dish and impress your family and friends with your cooking skills!
Are you tired of the same old eggs on toast? Well, have no fear because spinach shakshuka is here! This dish is a healthy and delicious alternative to your usual breakfast. But don’t let that fool you – shakshuka can be eaten any time of day. This recipe is vibrantly colored and slightly spicy, making it the perfect addition to your meal rotation. Plus, it’s keto-friendly! In this article, we’ll walk you through how to make a quick and easy spinach shakshuka. Let’s get cooking!
To make this delicious spinach shakshuka, you will need:
- 1 tablespoon of olive oil
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 jalapeno pepper, seeded and chopped
- 10 oz frozen spinach, thawed and drained
- 1 teaspoon cumin
- ½ teaspoon coriander
- 1 tablespoon harissa
- 4 large eggs
- Fresh parsley, chopped
- Pinch of red pepper flakes
- Salt and pepper to taste
Heat a tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chopped onion and jalapeno pepper. Cook until the onions are translucent.
Add the minced garlic to the skillet and cook for another minute.
Add the thawed and drained frozen spinach, cumin, coriander, and harissa to the skillet. Mix everything together until the spinach is coated with the spices.
Make four little pockets in the spinach mixture and crack the eggs into each pocket.
Cover the skillet and cook for 5-7 minutes or until the eggs are cooked to your liking.
Garnish the shakshuka with chopped fresh parsley and a pinch of red pepper flakes before serving.
Why You’ll Love This Recipe
- This recipe is packed with nutrients from the spinach.
- The cumin, coriander, and harissa add a depth of flavor that is sure to satisfy your taste buds.
- Shakshuka is an elevated version of poached eggs, making it perfect for a fancy brunch.
- This version of shakshuka is slightly spicy, giving it a unique kick.
- It’s keto-friendly, making it perfect for those who are watching their carb intake.
Overall, this low carb quick keto spinach shakshuka recipe is the perfect way to switch up your breakfast routine. It’s quick, easy, and packed with nutrients that will satisfy your hunger without weighing you down. Plus, it’s keto-friendly, making it a great option for those following a low carb diet. So why not give it a try? Your taste buds (and waistline) will thank you.
- Can I use fresh spinach instead of frozen?
Absolutely! You can use fresh spinach instead of frozen in this recipe. Just make sure you remove any stems and chop the spinach into small pieces.
- Can I make shakshuka without eggs?
Yes, you can! Simply omit the eggs from this recipe and you will have a delicious and healthy spinach dish.
- Is harissa spicy?
Yes, harissa is a spicy paste made from chili peppers, garlic, and spices. If you are sensitive to spice, you can use less harissa or omit it altogether.
- How do I know when the eggs are cooked?
The eggs are cooked when the whites are set and the yolks are cooked to your desired doneness. You can use a spoon to gently touch the eggs to see if they are cooked to your liking.
- Can I make this recipe ahead of time?
While it’s best to enjoy shakshuka straight from the skillet, you can absolutely make it ahead of time and reheat it in the microwave or on the stovetop. Just be aware that the texture of the eggs may change slightly upon reheating.