Keto Egg Shakshuka

Eggs poach gently in a tomato and zucchini sauce laced with cumin, paprika, and chili flakes — this Middle Eastern breakfast becomes your new weeknight dinner. Fresh tomatoes are ripe (and net-carb reasonable), while diced zucchini adds volume and creaminess as it softens; feta crumbled over the top brings salt and tang. The broth-like base simmers low and slow, allowing the flavors to meld while the eggs gradually set to your preferred doneness.

At 18g protein per serving with just 9g net carbs, shakshuka delivers real nutrition in a deeply satisfying spoon. The trick is simmering the sauce before cracking in the eggs — give it 10 minutes so the tomato begins to break down and the spices flavor the oil. The medium spice level comes mainly from chili flakes; adjust to taste. Make the sauce ahead and reheat, then crack fresh eggs into the warm pot. Serve with a spoon and plenty of olive oil drizzled over; this is not rushed food. Store the cooked sauce separately and crack new eggs in each morning if you're prepping for the week.