Are you trying to find a breakfast substitute for your usual eggs on toast? This spinach shakshuka is a healthy and delicious alternative that requires minimal prep.

Eggs are a breakfast classic and for good reason. Egg whites are incredibly high in protein, and when eaten without the yolk, eggs are low in fat and great if you’re mainly focusing on your macros and adding in more protein. However, the whole egg is keto-friendly, and the yolk not only tastes fantastic but has essential minerals like zinc, iron, and copper.

Enter shakshuka, an elevated version of poached eggs and an affordable and filling meal. While it’s traditionally served for breakfast, it can be eaten any time of the day.

Unlike the original, tomato-based shakshuka, this version is vibrantly colored and slightly spicy with frozen spinach and a jalapeno. Frozen spinach is convenient and can be found in most supermarkets, but if you have fresh spinach, feel free to use that instead. Spinach is high in folic acid and iron to keep you strong and healthy.

Don’t forget to add the herbs and spices! Eggs and spinach have tons of natural flavor, but the cumin, coriander, and harissa bring out the umami elements of the dish to elevate it to the next level.

Before serving, garnish the shakshuka with chopped fresh parsley and a pinch of red pepper flakes. Enjoy!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


3 tablespoon olive oil
1/2 medium onion, minced
2 teaspoon fresh garlic, minced
1 medium jalapeno pepper, seeded + minced
16 ounce frozen spinach, thawed
1 teaspoon cumin
3/4 teaspoon ground coriander
2 tablespoon harissa
Salt and pepper to taste
1/2 cup vegetable broth
8 large eggs
1/4 cup fresh parsley, chopped, for garnish
1 teaspoon crushed red pepper flakes, for garnish

Nutrition Summary:


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