This keto Greek Shakshouka topped with crispy salami and served with Halloumi cheese instead of bread is a flavor explosion in your mouth! Perfect for a delicious weekend brunch! This recipe is in collaboration with Lindsay Olives. All opinions are my own, as always!
You guys… today is National Olive Day!
Olives are one of my favorite things to add into all sorts of recipes.
They’re high in good fats and taste delicious and there are so many varieties to choose from.
My favorite olives to use are the Naturals line from Lindsay Olives There’s no weird stuff in them, just olives, salt, and water. They have some new olives that are infused with flavors and I’ll be sharing more recipes later this month!
I created a Greek Shakshouka and snuck in some kalamata olives to add a nice rich flavor to the sauce. If you don’t have kalamata, really any olive will do!
For this Greek Shakshouka version, I switched up the spices in the tomato sauce base, using dried oregano, basil and aleppo pepper. If you don’t have aleppo pepper, feel free to sub in crushed red pepper flakes.
Traditionally, shakshouka is served with grilled bread to dip into the sauce, but I used halloumi cheese instead to keep it low carb and keto. Halloumi is a semi-hard brined cheese and has a high melting point. It’s perfect for frying or grilling because it retains it’s shape but gets nice and soft.
I also added in some cherry tomatoes, feta, fresh herbs (cilantro and basil) and topped with some crispy fried salami slices just because.
It kinda reminds me of a pizza situation with all these flavors combined. It’s SO GOOD!
Okay, so this recipe is for one really hungry person or maybe 2 people can split it. I used a small cast iron skillet but you can always double the recipe and use a 10″ skillet for a bigger batch.
You don’t have to use cast iron at all though. Just make sure it’s oven safe and preferable non-toxic material. An enamel skillet would work perfect!
One tip I have in regards to the eggs cooking evenly without over doing the yolks, is to use room temp eggs. But if you forget to pull them out ahead of time, just let them hang out in a bowl of warm water while you’re cooking the sauce and that should help the whites cook faster than if you use cold from fridge.Print
- 2 eggs, room temp
- 1/2 jar marinara sauce, or 14.5 ounce can crushed tomatoes
- 1 tbsp shallots, chopped
- 1 tbsp garlic, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp aleppo pepper, or crushed red pepper flakes
- handful cherry tomatoes, halved
- handful kalamata olives, halved
- sea salt and black pepper, to taste
- extra virgin olive oil
- crispy salami strips* see notes
- fried halloumi cheese* see notes
- crumbled feta cheese
- more kalamata olives
- fresh herbs (basil, parsley, cilantro)
1. Heat olive oil in small cast iron skillet over medium heat. Add garlic, shallots and spices. Stir frequently for about 5 minutes watching the garlic so it doesn’t burn.
2. Add marinara sauce or crushed tomatoes and let simmer about 10 minutes, stirring occasionally.
3. Stir in cherry tomatoes and kalamata olives. Taste sauce and adjust seasonings if necessary.
4. Using the back of a spoon, make 2 wells and carefully crack the eggs in.
5. Transfer to oven on broil and cook anywhere from 5-7 minutes, until egg whites are set.
6. When eggs are done, remove from heat and add crispy salami, feta, more olives and fresh herbs.
7. Serve with fried halloumi cheese or bread.
*Crispy Salami: while sauce is simmering, using a separate skillet, cook salami slices until crispy over medium heat. This should take about 5 minutes. Transfer to paper towel and set aside.
*Fried Halloumi Cheese: using same skillet as salami, cook halloumi slice for about 3 minutes per side until outside is nice and brown.
Thanks again to my friends at Lindsay Olives for sponsoring this post for National Olive Day!