Green Shakshuka

Herbs and lemon meet cauliflower rice and silky poached eggs in this hearty version of a Green Shakshuka. An easy brunch, lunch, or dinner, this dish will appeal to vegetarians, or those on a low-carb or keto diet as well.

Best Shakshuka Recipe – Keto, Low Carb, Gluten-free

When we first started eating more low-carb/keto, I had a hard time finding something for breakfast. I go through weird phases when I don’t really want to eat eggs. I’ve always just preferred a muffin, cereal, or bagel for breakfast, but I suppose that’s probably where all the problems started from. I was a carbohydrate fiend; starting my day with such a carb heavy meal just instigated more and more carbs throughout the day.

During one of my Internet recipe scouring sessions, I came across a New York Times post about some wacky eggs poached in tomato sauce dish called shakshuka. Poached eggs…spicy North African food…you have my attention, tell me more.

The original recipe had onions and lots of red and yellow peppers as the vegetable matter in a spicy red sauce. I hate to say it, but peppers are best enjoyed as a contributor and never the star of a dish. I don’t know what I have against peppers. Maybe it is some leftover stigma from those wilty green stuffed peppers my mom used to make us. Sorry, Mom.

finished green shakshuka in a cast iron skillet
A finished shakshuka, ready to be plated. I love using my cast iron skillet since it looks all fancy, but you really can do this recipe with a large saute pan with deep sides and a lid.

My husband enjoys the traditional shakshuka much more than I. I stumbled next upon green shakshuka and tried a number of variations: swiss chard, spinach, some with cream, some without.

Every time I made one, one issue continued to resurface: I wanted a bread to dip my sauce in. There needed to be something to anchor all that glorious flavor. As I was making a pot of my Morrocan Cauli Rice, it hit me: cauliflower. Everything just needs more and more cauliflower. We eat so much cauliflower, I should grow my own acre.

This version uses cauliflower rice as a base instead of swiss chard or copious amounts of spinach, or some other such greenery. I’ve kept a similar flavor profile by using parsley and cilantro, but also and added mint. Lemon was a must as this needs some tang, along with fresh feta cheese at the end for that sour and salty component. I like my shakshuka with some heat, so I added a full, seeded serrano pepper. You certainly could reduce or omit that if you’d like something more subdued.

How to Make Green Cauliflower Shakshuka

Ingredients

  • 2 cups spinach, packed
  • 1 cup cilantro, packed
  • 1 cup flat leaf parsley, packed
  • 1/4 cup mint
  • 1/4 cup olive oil, extra virgin
  • 1/3 cup water
  • 3 cloves garlic, roughly chopped
  • 1 serrano pepper, seeded
  • 1/2 lemon, juice
  • 1 lemon zested
  • 1 tbsp neutral oil for sautee (avocado, olive, etc)
  • 1/4 yellow onion, chopped
  • 4 cups cauliflower , rice
  • 4 eggs
  • crumbled feta cheese
  • salt
  • pepper

Low Carb Green Shakshuka Tips, Tricks, and Take-aways:

Make your own cauliflower rice. It is so simple, and vastly superior to frozen. I also think the texture is much better since you don’t have to deal with the water content of the frozen version. I use a small food processor and blitz up a few batches of florets. It takes minutes and improves the recipe significantly.

Watch your eggs carefully. I like a runny yolk, so about five minutes does just the trick. You want the whites to be just solidified. Too long and you’ll have a firm yolk that, while still tasty, won’t give you that silky liquid to mix into your green cauli-herb mixture.

Other Low Carb Keto Breakfast Recipes You’ll Love

Green Shakshuka
Yield: 4 people

Green Shakshuka

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This version adds cauliflower rice and more herbs to brighten up this classic Israeli egg dish. It works for breakfast, lunch, or dinner as fits in to just about any diet as it is vegetarian, keto, and paleo.

Ingredients

  • 2 cups spinach, packed
  • 1 cup cilantro, packed
  • 1 cup flat leaf parsley, packed
  • 1/4 cup mint
  • 1/4 cup olive oil, extra virgin
  • 1/3 cup water
  • 3 cloves garlic, roughly chopped
  • 1 serrano pepper, seeded
  • 1/2 lemon, juice
  • 1 lemon zested
  • 1 tbsp neutral oil for sautee (avocado, olive, etc)
  • 1/4 yellow onion, chopped
  • 4 cups cauliflower , rice
  • 4 eggs
  • crumbled feta cheese
  • salt
  • pepper

Instructions

Combine spinach, herbs, oil, water, garlic, serrano pepper, lemon juice and zest, and 1/2 tsp salt into a blender. Blend until smooth. Set aside.

Heat 1 tbsp olive oil in a cast iron skillet or large saute pan. Add onion and saute 2-3 minutes. Add cauliflower rice. Saute another 2-3 minutes.

Add herb sauce. Stir to combine.

Crack eggs on top of the cauli-herb mixture, giving each egg its own area in the pan. Cover with lid and cook until white of egg is opaque and yellow is just set but still runny. Approximately 5-7 minutes.

Plate and serve with feta cheese. Salt and pepper to taste.

Notes

If you are making this for less than four people, I would advise not cooking additional eggs. The cauli-herb mixture reheats nicely, but the egg does not. Make it fresh.

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

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One Comment

  1. I wanna try this!! great for vegetarians 🙂

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