Creamy Spinach & Feta Keto Shakshuka (Vegetarian)

Instructions

1. 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. 2

   Add spinach in batches, stirring until wilted. If using mushrooms, brown them with onion before adding spinach.

3. 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. 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. 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. 6

   Sprinkle remaining feta over the eggs, garnish with parsley/cilantro, and serve directly from skillet with avocado slices or sautéed low-carb veggies.

7. 7

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

8. 8

   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.