Creamy Spinach & Feta Keto Shakshuka (Vegetarian)

Backstory: As Chef Keto (Dr. Kobe Keto), I adapted shakshuka into a low-carb, vegetarian breakfast that preserves bold Mediterranean flavors while keeping carbs minimal—perfect for a morning that wants comfort and ketosis-friendly macros.

Ingredients (serves 2)

• 2 tbsp olive oil or avocado oil
• 1 small onion, finely chopped (about 1/2 cup) — optional for lower carbs
• 2 garlic cloves, minced
• 4 cups fresh spinach, roughly chopped (or 1 10-oz package baby spinach)
• 1 cup canned crushed tomatoes, no-sugar-added (optional; omit for very low-carb)
• 4 large eggs
• 3 oz crumbled feta cheese (about 3/4 cup)
• 2 tbsp heavy cream or full-fat coconut cream
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes (adjust)
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley or cilantro for garnish
• 1 tbsp lemon juice (optional)
• Optional low-carb serving: sautéed mushrooms or 1/2 avocado per person

Allergens: eggs, dairy (feta, heavy cream). Use dairy-free feta/cream alternative if vegan-compatible but note strict vegetarian keto often includes dairy and eggs.

Instructions

1. Heat oil in a large skillet over medium heat. Add onion (if using) and cook until translucent, 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
2. Add spinach in batches, stirring until wilted. If using mushrooms, brown them with onion before adding spinach.
3. Stir in crushed tomatoes (if using), smoked paprika, cumin, red pepper flakes, salt and pepper. Simmer 2–3 minutes to meld flavors. For a tomato-free version, skip this step and add cream immediately to create a spinach-cream base.
4. Reduce heat to low. Stir in heavy cream and half the feta until combined. Taste and adjust seasoning; add lemon juice if using to brighten.
5. Make four small wells in the mixture and crack an egg into each well. Cover skillet and cook until whites are set but yolks remain runny, about 6–8 minutes (longer for firmer yolks).
6. Sprinkle remaining feta over the eggs, garnish with parsley/cilantro, and serve directly from skillet with avocado slices or sautéed low-carb veggies.

Flavor profile

• Creamy, tangy feta with smoky paprika and bright herb notes; richness balanced by lemon and cream. Eggs add silky texture and satiety.

Keto-Friendly explanation

• Uses high-fat ingredients (olive oil, heavy cream, feta, eggs) and low-carb vegetables (spinach, optional mushrooms/avocado). Net carbs per serving generally remain low (estimate ~5–8g net carbs depending on tomato use), supporting ketosis while providing ample protein and healthy fats.