Comments on: Easy Keto Shakshuka Recipe (Paleo, Low-Carb)

By: April

April — Sun, 17 Apr 2022 22:16:44 +0000

Interesting! Many years ago I had a similar recipe named "Italian Eggs". It had less ingredients, mainly a smaller amount of tomato sauce with onion and garlic powder and Italian spices in which the eggs were poached. We ate it on top of a slice of buttered toast! Very tasty. Thanks for the memory ... I need to try that again!

By: Lisa

Lisa — Mon, 29 Jan 2018 21:49:26 +0000

In reply to Bernadette Maurer. Net carbs are total minus fiber.

By: Bernadette Maurer

Bernadette Maurer — Mon, 29 Jan 2018 21:15:13 +0000

Lisa, I'm confused. In the Shakshuka Israeli Breakfast the nutrition facts say TOTAL carbs 10.4g but at the bottom of the recipe you say this recipe has 7.4g NET carbs. Blueberry Mug Cake has TOTAL carbs of 6.2g but you wrote NET carbs as 3.7g. How does one figure net carbs? I love the net carbs 'cause they're lower than the total carbs.

By: Lisa

Lisa — Fri, 01 Dec 2017 14:19:15 +0000

In reply to Sandi Steinberg. Thanks for the history!

By: Sandi Steinberg

Sandi Steinberg — Thu, 30 Nov 2017 17:48:24 +0000

Shakshuka came to Israel with the huge Moroccan and Tunisian Jewish immigration. When I lived in Tel Aviv in the early '80s it was more a popular street food prepared outdoors by vendors. While Americans may think of this as a breakfast dish, people ate different items for breakfast--at least at that time--including salad. 'Much healthier than our overly sugared and fatty traditional American breakfasts!

By: Lisa

Lisa — Sun, 18 Jun 2017 10:36:28 +0000

In reply to Jenny. You're welcome Jenny! It's great to find low carb dishes that the kids love.

By: Jenny

Jenny — Sun, 18 Jun 2017 01:43:54 +0000

I have made this recipe four times now and my kids (especially my 8 year old son) love it! We usually have it for our Sunday lunch. I first tried it at an Israeli cafe, here in NZ, and was so excited to find the recipe on your blog. Thanks so much sharing!!

By: Lisa

Lisa — Sat, 14 Jan 2017 23:55:27 +0000

In reply to Cindy. I like the idea of adding meat, but I'd still keep the eggs. I try not to eat too much tomato because it gives me cravings.

By: Cindy

Cindy — Sat, 14 Jan 2017 18:58:27 +0000

In reply to Lisa.

My Egyptian friend had share this recipe with me, but they add "minced" meat (ground meat) to their version, and they don't use eggs. I have made it a couple of time with ground beef and eggs. It's good, but I crave bread when I eat it. I'm going to try some of your low-carb bread recipes, and try it again.

Love your blog! I usually only find a couple of recipes on a blog that I'm interested in, but I've already printed about four and I'm still on breakfast!

By: Lisa

Lisa — Tue, 12 Jul 2016 09:54:48 +0000

In reply to Beverly. I'm not sure about freezing this one. The yolks in the poached eggs may thicken after thawing so you may need to adjust how you cook them.

By: Beverly

Beverly — Mon, 11 Jul 2016 02:17:21 +0000

Can leftovers be frozen for later? I cook for one. Thanks.

By: Lisa

Lisa — Thu, 17 Mar 2016 11:45:59 +0000

In reply to Sara Joy. Thanks so much Sara. I really enjoyed it.