#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
10 min
cook time
15 min
ready time
25 min
Keto ‘Shakshukado’ Green shakshuka with Avocado, Feta and Dill
Behold the ‘Shakshukado’! A vibrant and fresh take on its sister tomato-based dish - shakshuka, but with the addition of avocado! In this Keto breakfast recipe, lemon and dill bring flavor and freshness, the spinach and courgettes form the base of the dish and the avocado and eggs are the stars. The saltiness of the feta also really compliments all the flavors and makes the perfect Keto breakfast or brunch! Best enjoyed the day of making and for extra presentation marks, make sure to drizzle with good quality extra virgin olive oil.
Can I use a different cheese?
A variation of this Keto avocado recipe could be to swap out the feta for halloumi chunks and add them to the pan while the eggs are cooking.
Can I make this dairy-free?
To make this Keto recipe with avocado dairy-free, you can simply substitute with non-dairy butter and creme fraiche or leave out entirely and add 2 more tablespoons of olive oil.
For a low-carb option, use 2 avocados and use each half to hold an egg.
Net Carbs
4.5 g
Fiber
5.5 g
Total Carbs
10.1 g
Protein
14.3 g
Fats
35.3 g
400 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Avocado, green skin
1 each
Zucchini
1 medium
Olive oil
3 tbsp
Lemon Zest
1 teaspoon
Garlic
1 clove
Scallions or spring onions, tops and bulb, raw
2 medium - 4 1/8" long
Baby Spinach
8.5 oz
100% Juice, Lemon
1 tbsp
Sour cream
2 tbsp
Butter, salted
2 tbsp
Organic Whole Raw Eggs (Medium)
4 piece
Dill weed, fresh
2 tbsp
Feta cheese
3.5 oz
Recipe Steps
steps 6
25 min
Step 1
Slice the avocado in half, remove the stone and use a spoon to scoop the flesh from the skin in one go. Slice in half again lengthways so you have a cavity on all 4 pieces for the eggs to sit. Set aside.Step 2
Grate the zucchini, garlic and lemon zest. Heat the olive oil in a large frying pan over a medium heat. Add the zucchini, garlic and lemon to the pan. Saute for a couple of minutes until tender.Step 3
Thinly slice the scallions. Add the scallions and spinach to the pan. Cover and leave to gently wilt for a few minutes.Step 4
Add the lemon juice, butter and creme fraiche (if using) to the pan. Stir into the zucchini and spinach mixture.Step 5
Carefully place the avocado quarters over the spinach mixture. Crack the eggs into the hollows. Cover and let the steam gently cook the eggs. Keep an eye on them as they can go from not-set to overcooked in an instant.Step 6
Season the shakshukado to taste. Roughly chop the dill. Crumble the feta and sprinkle the dill over the eggs. Add the final tablespoon of good quality olive oil over the top before serving.
