Entrees/ KETO Friendly/ Meats

Lamb Shakshuka – modified to be easy!

Easy peasy and totally awesome!  A breakfast dish popular in North Africa and Israel is popping up on brunch menus all around. With baked eggs on top, this is a bold and tasty meal and doesn’t have to be for breakfast only…I made it for dinner and served it with a Cucumber/Dill/Avocado salad and some Naan.

UPDATE: Since originally preparing this, I’ve begun a low carb, KETO friendly regime. I LOVE this recipe, so in order to accommodate my new eating habits, I’ve changed the ingredients somewhat which takes the carb intake from 64 carbs to 9.6!

Serves 4

Adapted from Plated.com.

Lamb Shakshuka - modified to be easy!

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By leslie Serves: 4
Prep Time: 10 minutes

Bold and tasty flavors and easy to prepare. Serve this with a cold cucumber salad and Naan and it's a meal worth repeating.


  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sweet paprika
  • 2 cup low carb tomato puree or marinara sauce (I love RAO)
  • 2 cups cauliflower rice
  • 2 clove garlic - minced
  • 1 red onion - sliced
  • 1-pint cherry tomatoes - halved
  • 1/4 ounce parsley - finely chopped (discard stems)
  • 8 ounces ground beef
  • 8 ounces ground lamb
  • 4 eggs - crack, carefully, in 3 separate bowls
  • 2 tablespoon pistachios - finely chop (or put in a bag and crush w/bottom of the heavy pan)
  • 2 teaspoon olive oil
  • 3 teaspoons Harissa - (Harissa is basically a red, fiery chili paste so any chili-based hot sauce will work as a substitute.)



Prepare ingredients: garlic, onion, tomatoes, parsley, eggs, pistachios


When the oil is shimmering, add beef and lamb, then season with cumin & paprika, ½ teaspoon salt, and pepper as desired. Cook, breaking up meat, until browned, about 5 minutes. Then, using a slotted spoon, transfer beef and lamb to a bowl, and set aside. Discard most of the excess fat in the pan, leaving behind a thin layer for the next step.


Return pan from meat to medium-high heat and add 1 teaspoon harissa, cherry tomatoes, onion, and garlic. Stir to combine, and cook until tomatoes have softened about 5 minutes. Then, stir in tomato purée. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until flavors have melded, 5 minutes more. Season with salt and pepper as desired, and remove the pan from heat.


Bake Shakshuka - Return browned beef and lamb to pan with the sauce, still off heat, and stir to coat. Taste shakshuka and add more salt and pepper as desired. Create 3 small, evenly spaced pockets in shakshuka. Pour 1 egg into each pocket, nestling into shakshuka, and season with a pinch of salt and pepper as desired. Transfer to oven and bake until egg whites are just set, 6-8 minutes.


Cook cauliflower rice according to package.


Stir pistachios and half of the parsley into the pot with the cooked cauliflower rice. Divide parsley rice between serving bowls, top with lamb shakshuka, and garnish with remaining parsley. Yum!


  • 424 Calories
  • 13.4g Carbohydrates
  • 20.5g Fat
  • 3.8g Fiber
  • 42.7g Protein


*Net Carbs are calculated by subtracting the Fiber from the Carbohydrates. *Net Carbs = 9.6 *Nutritional Value Charts sometimes vary but not by much. So, if you'd like to be extra sure, please do your own per the ingredients and serving size.

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