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Spinach Shakshuka Featured

Keto Spinach Shakshuka

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Total Time 45 minutes
Servings 4 servings
Calories 318 kcal

Ingredients
  

  • 3 tablespoon olive oil
  • ½ medium onion minced
  • 2 teaspoon fresh garlic minced
  • 1 medium jalapeno pepper seeded + minced
  • 16 ounce frozen spinach thawed
  • 1 teaspoon cumin
  • ¾ teaspoon ground coriander
  • 2 tablespoon harissa
  • Salt and pepper to taste
  • ½ cup vegetable broth
  • 8 large eggs
  • ¼ cup fresh parsley chopped, for garnish
  • 1 teaspoon crushed red pepper flakes for garnish

Instructions
 

  • Measure out and prepare all the ingredients. Preheat oven to 350F.
  • In a skillet, add the olive oil to the skillet over medium heat. Saute the minced onion in until fragrant.
  • Add the thawed spinach into the skillet and let it cook until it's wilted.
  • Add the cumin, coriander, harissa, and salt and pepper. Stir together well and let cook for another 1-2 minutes.
  • Transfer the seasoned spinach mixture to a food processor. Pulse until coarse. Then, add the vegetable broth and pulse until smooth. Wipe out your skillet.
  • Drizzle oil in the bottom of the skillet or spray some cooking spray. Pour the smooth spinach mixture into the skillet. Using a spoon, press the back of the spoon into parts of the spinach mixture.
  • Gently crack the eggs into these parts of the mixture. Cook in the oven until the egg whites are set and the yolk is a little runny. This should take about 20-25 minutes.
  • Top with parsley and crushed red pepper flakes. Serve and enjoy!

Notes

This makes a total of 4 servings of Keto Spinach Shakshuka. Each serving comes out to be 318 calories, 23.3g fat, 5.4g net carbs, and 19g protein.

Nutrition

Calories: 318kcalFat: 23.3g