This delicious chorizo Shakshuka recipe consists of eggs cooked in a sweet and smoky harissa tomato sauce with onions, peppers, and spinach. A keto one pot Shakshuka recipe is great for breakfast or any time of day. Includes step by step images.

A few months ago, I was introduced to an easy Shakshuka recipe from The Fast 800 recipe book. For those who don't know, it's pretty much a low carb and low-calorie diet.

I've eaten Shakshuka a few times since and love how I can adapt the recipe. I can add a pinch of this and that or do a few swaps, depending on what lockdown leftovers I have in my fridge.

But, the basics stay the same. It's a one pan recipe, with tomatoes, onions, spices and eggs to cook at the end. But, instead, we'll be cooking it with additional peppers, chorizo and spinach.

What is Shakshuka?

Shakshuka is a Israelian dish of poached eggs in a tomato sauce and can be booked with a variety of Mediterranean vegetables.

Although you'll find my harissa or Chipolte adaptation more of a Mexican Shakshuka, a classic version is often cooked with tomato puree along with cumin, pepper and paprika spices.

Equipment I Use To Make Baked Eggs With Tomato and Chorizo

How to Make a Shakshuka Recipe With Chorizo & Spinach

Firstly, you'll find a full printable list of ingredients for my keto chorizo and eggs recipe at the bottom of this page by clicking the link below. But, here, in a nutshell, is how to make eggs and chorizo Shakshuka

Jump to Recipe

Pour oil or spray Fry Light into a large frying pan with a lid.
Then add the chorizo, onions, peppers, and seasoning and fry for around 5 minutes while stirring.
Add the herbs, spices, harissa paste and frozen or fresh spinach and fry for another 30 seconds while, ensuring everything is coated.
Pour in the tinned chopped tomatoes and bring to the boil while stirring, then low to a simmer for 4 minutes or until thickened.
Create 4 indents in the mixture, evenly spaced out and crack an egg in each one, then cover with a lid.
Continue cooking the eggs for around 5 minutes until they've turned white and the yolks are runny.

Authentic Shakshuka Recipe Variations

Traditional Shakshuka Recipe

Note, this keto shakshuka is almost a traditional shakshuka recipe, but I have excluded minced garlic to prevent bad breath. Although, chewing on some fresh parsley can sometimes rectify this.

Shakshuka With Chorizo and Beans

As I mentioned earlier, Shakshuka is very versatile to add whatever you wish. You could add half a tin of beans along with the tomatoes. Or drained, tinned chickpeas or other white beans.

Spinach Shakshuka

You might notice, this recipe is kind of a spinach Skakshuka already. However, you may prefer it to be entirely green and wilt a large amount of fresh spinach in oil. Then cook your eggs.

Slimming Shakshuka

There's a few easy swaps you can make if you want to make Slimming version of my baked eggs and spinach. These are:

Use Fry Light instead of oil
Swap the harissa paste for tomato puree
Omit or count the chorizo. Or swap for tinned tuna, lean chicken or other lean meats

Close up of baked eggs in tomatoes with red pepper and buttered sourdough toast.

How to Eat Shakshuka

I believe you can eat Shakshuka any way you like. But for a keto or low carb diet, I often add some sliced avocado and torn up pieces of brie.

Additionally, when I'm following the 5:2 diet and not on a fasting day, I'll dip in some toasted and buttered wholemeal sour dough. This is not keto friendy, due to the carbs.

Other times, I'll place it on a large bed of fresh spinach for low calorie leafy greens and red onions, as seen in my pulled gammon salad, here.

Alternatively, you may want to eat along something like cauliflower rice, long grain rice, or pasta, etc if not limiting your carb intake.

Reheating Egg Shakshuka

While it's debatable that reheating Shakshuka tastes better as the spices infuse more, I personally don't like it, because I find eggs are best freshly cooked.

At the very least, try to avoid a microwave. Or, if you're batch cooking, you can create the tomato sauce first and freeze up to 3 months, or store in the fridge for up to 5 days.

Then heat through in a frying pan on the day you want to eat it and add fresh eggs then and not before.

Chorizo Shakshuka With Spinach & Harissa (Keto)