Mediterranean Keto Shakshuka with Feta – Delicious Low-Carb Breakfast Recipe

By @Sophia Rivera – Keto Meal Planning & International Cuisine Expert

Zippy Introduction

Discover the ultimate Mediterranean Keto Shakshuka with Feta—a vibrant, low-carb breakfast that brings the rich, sun-drenched flavors of the Mediterranean right to your table. This hearty tomato and pepper stew, crowned with perfectly poached eggs and tangy crumbled feta, is a budget-friendly, globally inspired keto meal ideal for busy mornings and meal planning. Enjoy a taste of international cuisine while keeping your carb count low!

Keywords: keto shakshuka, low-carb breakfast, Mediterranean breakfast, budget-friendly keto, international keto recipe, poached eggs, tomato pepper stew

Mediterranean Keto Shakshuka with Feta – Delicious Low-Carb Breakfast Recipe

Servings

2–3

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

A Personal Note

“Hola! I’m Sophia, and my passion is bringing global flavors to keto cooking. I first discovered Shakshuka on a sunlit morning in a small Moroccan seaside town, where the dish burst with fresh tomatoes, peppers, and spices that told stories of tradition and community. I wanted to recreate that experience at home—transforming everyday ingredients into a gourmet, budget-friendly keto breakfast that’s as nutritious as it is flavorful. Every time I make this Mediterranean Keto Shakshuka, I’m reminded that breakfast can be a mini-vacation for your taste buds!” – Sophia Rivera

Ingredients Breakdown

Dry Ingredients

For the Tomato-Pepper Base

2 tbsp olive oil
Extra virgin for authentic flavor
1 small onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes (or 3–4 fresh tomatoes, chopped)
1 tsp paprika
Adds a warm, smoky note
1/2 tsp ground cumin
Brings earthy depth
Salt and pepper to taste

For the Eggs

4 large eggs
Gently poached in the simmering sauce
Optional: A pinch of red pepper flakes for extra heat

Finishing Touches

1/4 cup crumbled feta cheese
For a tangy, creamy finish
Fresh parsley, chopped
Optional: A few olives or capers for added brininess

Wet Ingredients

Optional Mix-Ins

For the Tomato-Pepper Base

2 tbsp olive oil
Extra virgin for authentic flavor
1 small onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes (or 3–4 fresh tomatoes, chopped)
1 tsp paprika
Adds a warm, smoky note
1/2 tsp ground cumin
Brings earthy depth
Salt and pepper to taste

For the Eggs

4 large eggs
Gently poached in the simmering sauce
Optional: A pinch of red pepper flakes for extra heat

Finishing Touches

1/4 cup crumbled feta cheese
For a tangy, creamy finish
Fresh parsley, chopped
Optional: A few olives or capers for added brininess

Step-by-Step Instructions

Sauté Aromatics:
Heat 2 tbsp olive oil in a large, deep skillet over medium heat. Add the diced onion and red bell pepper; cook until soft and fragrant (about 3–4 minutes).
Build the Tomato-Pepper Base:
Stir in the minced garlic, then add the diced tomatoes, paprika, ground cumin, salt, and pepper. Let the mixture simmer for about 10 minutes until slightly thickened.
Poach the Eggs:
Create four small wells in the sauce. Carefully crack an egg into each well. Reduce the heat to low, cover the skillet, and poach the eggs for 5–8 minutes until they reach your preferred doneness.
Photo Idea: Eggs poaching in a vibrant tomato-pepper sauce with inviting, runny yolks.
Finish & Garnish:
Remove the skillet from heat. Sprinkle the crumbled feta cheese and freshly chopped parsley over the dish. Optionally, add a few olives or capers for an extra burst of flavor.
Serve Immediately:
Enjoy your Mediterranean Keto Shakshuka with Feta straight from the skillet or transfer to a serving dish. Pair with keto-friendly bread or savor on its own.

Frequently Asked Questions

Q: Can I prepare the tomato base ahead of time?
A: Yes! You can prepare the tomato-pepper sauce in advance and gently reheat it on the stove before poaching the eggs.

Q: What if I don’t have canned tomatoes?
A: Fresh tomatoes work wonderfully—chop 3–4 ripe tomatoes and simmer until they form a saucy consistency.

Q: How can I adjust the spice level?
A: For a milder dish, omit the red pepper flakes. For extra heat, add a pinch of red pepper flakes or finely chop a jalapeño when sautéing the aromatics.

Mediterranean Keto Shakshuka with Feta – Delicious Low-Carb Breakfast Recipe

Servings

2–3

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Recipe Card

Mediterranean Keto Shakshuka with Feta
Servings: 2–3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Base:

2 tbsp olive oil
1 small onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes (or 3–4 fresh tomatoes, chopped)
1 tsp paprika
1/2 tsp ground cumin
Salt and pepper, to taste

For the Eggs:

4 large eggs
Optional: Pinch of red pepper flakes

Finishing Touches:

1/4 cup crumbled feta cheese
Fresh parsley, chopped
Optional: Olives or capers

Directions

Heat olive oil in a skillet; sauté onion and red bell pepper until soft.
Add garlic, tomatoes, paprika, cumin, salt, and pepper; simmer for 10 minutes.
Make 4 wells in the sauce and crack an egg into each; cover and poach for 5–8 minutes.
Garnish with feta, parsley, and optional olives/capers; serve immediately.

Nutritional Highlights

Calories: ~300
Protein: ~14g
Net Carbs: ~8g
Fat: ~20g

Mediterranean Keto Shakshuka with Feta – Delicious Low-Carb Breakfast Recipe

Breakfast