This powerfully tasty spin on shakshuka oven poaches eggs in collard greens, tomatoes, and jalapeno. It’s topped off with creamy goat cheese and makes a great breakfast to kickstart your day. This one-pan southern shakshuka makes for quick preparation and even faster cleanup.
The collard greens and tomato make a hearty base for the poached eggs. I don’t know about you, but poaching eggs in boiling water can feel a little intimidating. That’s why I love this method for making them in the oven with the sauce.
Yields 6 servings of Keto Southern Shakshuka.
The Preparation
- 1/4 cup olive oil
- 3 cups collard greens, chopped
- 1 medium yellow onion, diced
- 1 medium jalapeno pepper, minced
- 1/2 medium green bell pepper, diced
- 4 teaspoons fresh garlic, minced
- 1 tablespoon paprika
- 1/2 teaspoon crushed red pepper flakes
- salt and pepper, to taste
- 28 ounces crushed tomatoes
- 6 large egg
- 4 ounces goat cheese
The Execution
1. Preheat your oven to 425F, and preheat an oven-safe skillet over medium-high heat.
2. Add the olive oil and once it’s hot add in the collard greens, onion, jalapeno, green bell pepper, and garlic. Cook this down until soft then add in the paprika, red pepper flakes, salt, and pepper.
3. Stir in the crushed tomatoes then continue cooking until the sauce is nice and hot. Turn off the heat.
4. Use a spoon to create wells in the sauce, then crack an egg into each.
5. Place the skillet into the oven and bake for 5 minutes or so, until the egg whites are set.
6. Crumble the goat cheese over the top to serve.
This makes a total of 6 servings of Keto Southern Shakshuka. Each serving comes out to be 291 calories, 19g fats, 11.7g net carbs, and 15.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/4 cup olive oil | 477 | 54 | 0 | 0 | 0 | 0 |
| 3 cup collard greens | 188 | 4.1 | 32.2 | 22.8 | 9.4 | 15.5 |
| 1 medium yellow onion | 41 | 0.2 | 9.5 | 1.3 | 8.2 | 1.3 |
| 1 medium jalapeno pepper | 4 | 0.1 | 1 | 0.4 | 0.6 | 0.1 |
| 1/2 medium green bell pepper | 12 | 0.1 | 2.7 | 1 | 1.7 | 0.5 |
| 4 teaspoon fresh garlic | 17 | 0.1 | 3.8 | 0.2 | 3.5 | 0.7 |
| 1 tablespoon paprika | 19 | 0.9 | 3.7 | 2.4 | 1.3 | 1 |
| 1/2 teaspoon crushed red pepper flakes | 3 | 0.2 | 0.5 | 0.2 | 0.3 | 0.1 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 28 ounce crushed tomatoes | 254 | 2.4 | 58 | 15.1 | 42.9 | 12.7 |
| 6 large egg | 472 | 31.4 | 2.4 | 0 | 2.4 | 41.5 |
| 4 ounce goat cheese | 299 | 23.8 | 0 | 0 | 0 | 21.6 |
| Totals | 1787 | 117.1 | 113.7 | 43.5 | 70.2 | 94.9 |
| Per Serving (/6) | 298 | 19.5 | 19 | 7.2 | 11.7 | 15.8 |
Keto Southern Shakshuka
Ingredients
- ¼ cup olive oil
- 3 cup collard greens chopped
- 1 medium yellow onion diced
- 1 medium jalapeno pepper minced
- ½ medium green bell pepper diced
- 4 teaspoon fresh garlic minced
- 1 tablespoon paprika
- ½ teaspoon crushed red pepper flakes
- salt and pepper to taste
- 28 ounce crushed tomatoes
- 6 large egg
- 4 ounce goat cheese
Instructions
- Preheat your oven to 425F, and preheat an oven-safe skillet over medium-high heat.
- Add the olive oil and once it’s hot add in the collard greens, onion, jalapeno, green bell pepper, and garlic. Cook this down until soft then add in the paprika, red pepper flakes, salt, and pepper.
- Stir in the crushed tomatoes then continue cooking until the sauce is nice and hot. Turn off the heat.
- Use a spoon to create wells in the sauce, then crack an egg into each.
- Place the skillet into the oven and bake for 5 minutes or so, until the egg whites are set.
- Crumble the goat cheese over the top to serve.
