Low-carb beetroot shakshuka for Christmas breakfast

Low-carb beetroot shakshuka with eggs, onion and cumin, served with soft goat's cheese and horseradish, pumpkin seeds and dill. A warm one-pan breakfast, 19 g carbs per serving.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 420 kcal per serving
• Protein: 24 g
• Fat: 27 g
• Carbs: 19 g

Ingredients

• 300g cooked baby beetroot
• 4 eggs
• 60g soft goat's cheese
• 1 onion
• 1 clove of garlic
• 1 tbsp olive oil
• 100ml homemade vegetable stock (no yeast extract)
• 1 tbsp horseradish
• 20g pumpkin seeds
• 1/2 bunch of dill
• 1 tsp cumin

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Finely chop the onion and garlic and cut the beetroot into small cubes.
2. Soften the onion and garlic in the olive oil in a frying pan for 3 minutes until translucent. Add the beetroot and cumin and fry everything for 2 more minutes.
3. Pour in the vegetable stock and simmer for 5 minutes. Meanwhile, mash a third of the beetroot with a fork.
4. Make four hollows in the vegetables, crack an egg into each one and let the eggs set, covered, over a low heat for 6–8 minutes.
5. Mix the soft goat's cheese and horseradish. Toast the pumpkin seeds in a second pan for 2 minutes and roughly chop the dill.
6. Dot the soft goat's cheese between the eggs, scatter over the pumpkin seeds and dill and serve the shakshuka in the pan.

Good to know

Shakshuka works without tomatoes too. Here, diced beetroot braises with onion and cumin, and the eggs set in the middle. Soft goat's cheese with horseradish and dill turns it into a breakfast for the holidays.

Swaps

Soft goat's cheese → feta. Pumpkin seeds → walnuts. Dill → parsley. Horseradish → a little lemon zest.

Cooking tips

Mash some of the beetroot, so the sauce turns creamy and the eggs don't sink. Pre-cooked, vacuum-packed beetroot saves an hour of cooking time. Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.

Storage

Serve fresh; the beetroot base without the eggs keeps covered for 2 days in the fridge.

Allergens

Contains egg and milk; gluten-free and nut-free. During pregnancy, let the eggs set until the yolks are firm too.

Frequently asked questions

How long does beetroot shakshuka keep in the fridge?

Serve fresh; the beetroot base without the eggs keeps covered for 2 days in the fridge.