(Keto Carbs) 7g





Originally a breakfast dish from the Middle East, Shakshuka is a wonderful, versatile dish that works at any time of the day. And isn’t that name pure magic? Makes you just want to sing and dance.

Vegetarian keto hit

Shakshuka is wonderful for a Sunday breakfast or lunch – it’s also delicious cold, so you can bring it to work as well. And in this version, with Go-Keto Bread, it’s a guaranteed hit as a vegetarian keto dish for dinner – a satisfying, warming meal that will have you scraping your plate for the very last bits. It’s also great to serve in a mixed company of ketonians and ‘others’.

Shakshuka adventure

Another really nice thing about Shakshuka is that it allows for so much variety! You can add all sorts of nice ingredients, from olives, capers and pine kernels to spinach and feta cheese, and you can top the dish with all sorts of fresh herbs like dill, cilantro and thyme. Just make sure to stay within your macros, and you can make an adventure of every time you prepare your keto shakshuka!

Tip: allow the bread a night’s rest

Make sure to bake the keto bread the evening before. Then the actual preparation of the Shakshuka will take you very little time, and the Go-Keto Bread will be all the better for having rested a while!

Serves: 2


1 pack of Go-Keto Brown Bread Mix
100g zucchini, diced
100g aubergine, diced
½ green bell pepper, diced
½ red bell pepper, diced
8 cherry tomatoes, quartered
4 eggs
2 tbs olive oil
1 tsp ground cumin
1 clove of garlic, chopped
a pinch of cayenne pepper
a pinch of dried origan
a pinch of dried thyme
fresh mint, chopped
salt and pepper


The day before: bake the Go-Keto bread according to the directions on the pack.

  1. Heat the oil over medium heat in a large frying pan. Add the onion, bell pepper, garlic, cumin, cayenne and dried herbs and fry for 2 mins.
  2. Add the zucchini and aubergine and fry for 2 mins. Add the tomatoes, lower the heat and let simmer for 3 mins.
  3. Add salt and pepper to taste (the sauce will thicken, so don’t overdo the salt). Stir well.
  4. Crack the eggs into the pan and cover the pan with the lid. Cook at low temperature for 8 mins, until the eggs are done.
  5. Garnish with the mint and serve hot with the Go-Keto bread.