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mexican style shakshuka

Mexican Style Shakshuka: Keto Friendly, Paleo & Whole30 Option

  • Author: Jen Lopez
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 1x
  • Category: Breakfast
  • Cuisine: Mexican


  • 6 eggs
  • 1 medium green pepper
  • 1 medium red pepper
  • 1/2 cup chopped white onion
  • 28 oz crushed tomatoes (I used Cento)
  • 4 oz can diced green chilis
  • 2 Tbs avocado oil
  • 1 tsp minced garlic
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • optional garnish: cilantro, jalapeño, avocado, sliced black olives and feta (omit for paleo & Whole30)
  • salt & pepper to taste


  1. Pre-heat oven to 375 degrees
  2. Heat avocado oil in a large skillet and once hot, add in diced bell pepper
  3. Sauté for about 5 minutes then add onion, garlic and seasonings and cook for about 3 more minutes
  4. Once the veggies are tender, add in crushed tomatoes and bring to a simmer
  5. Simmer on low heat for 5-7 minutes
  6. Create 6 small indents in the tomato sauce with a spoon and crack in the eggs into each space
  7. Bake in the oven for about 10 minutes or until egg whites are set
  8. Top with garnish and enjoy!