Ketogenic Breakfast Special – Shakshouka

23 May

I thought it’s time to share with you one of my favourite ketogenic recipes – something really special: Shakshouka

Shakshouka is a staple of Tunisian, Libyan, Algerian and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews. Like in Libya, Shakshouka is a traditional breakfast meal in Israel. In Hebrew Shakshouka (actually a word derived from a North African dialect) means “all mixed up”.

The dish has been said to challenge hummus and felafel as a national favourite, especially in the winter. According to some food historians, the dish was invented in the Ottoman Empire, spreading throughout the Middle East and Spain, where it is often served with spicy sausage. Another belief is that it hails from Yemen, where it is served with zhug, a hot green paste.

Shakshouka is normally made from tomatoes. My version is a spinach variety (with thanks to my eldest daughter). Here goes – for 4 servings:

1 medium sized onion, diced

4 gloves of garlic, peeled and sliced

4 eggs

500 gms fresh spinach

50 gms butter

1/4 cup full fat cream

1/4 cup goats milk

50 gms grated cheese (chedder or whatever)

handful of wallnuts –broken into smallish pieces (“the secret ingredient”)

Heat butter in medium-sized frying pan – or wok – and sauté onions over a medium heat, stirring occasionally until onions are golden brown. Add the garlic and spinach and steam for about 3 minutes (to steam I simply cover the mixture with a lid).

Add the cream and goat’s milk and keep stirring for about another 5 minutes.

Drop in the eggs – I try not to break the yolks – and cover with the grated cheese and walnuts. Let the whole dish cook for another 2 minutes on a low light. Take care not to overcook.

Enjoy – needless to say without bread – unless it’s ketogenic (see my recipe from 5th March 2012)

4 Responses to “Ketogenic Breakfast Special – Shakshouka”

  1. Sidelle May 23, 2012 at 10:28 pm #


  2. Felicity May 24, 2012 at 12:51 am #

    sounds incredibly delish – will be making it.

  3. eesdee May 24, 2012 at 7:08 am #

    YUM!! love shakshuka but have never had it like this! Will have to try. Thanks Martin.
    Lots of love

  4. Felicity May 24, 2012 at 2:34 pm #

    check out this amazing recipes from Janice courtesy of
    Power Bars
    printer friendly
    2 cups almonds (raw)
    ½ cup golden flaxseed meal
    ½ cup unsweetened shredded coconut
    ½ cup creamy roasted almond butter
    ½ teaspoon celtic sea salt
    ½ cup coconut oil
    4 drops stevia
    1 tablespoon agave nectar
    1 tablespoon vanilla extract
    1 cup dark chocolate chips (optional)
    Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor
    Pulse briefly, about 10 seconds
    In a small sauce pan, melt coconut oil over very low heat
    Remove coconut oil from stove, stir stevia, agave and vanilla into oil
    Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste
    Press mixture into an 8×8 inch Pyrex baking dish
    Chill in refrigerator for 1 hour, until mixture hardens
    In a small saucepan, melt chocolate over very low heat, stirring continuously
    Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens
    Remove from refrigerator, cut into bars and serve

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