Keto-Friendly Lebanese Breakfast Platter: Spicy Shakshuka, Labneh, and Zucchini Fritters

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large eggs
• 2 cups diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 4 cups grated zucchini
• 1/2 cup almond flour
• 2 large eggs, beaten
• 1 cup labneh (strained yogurt)
• Fresh parsley, chopped for garnish
• Olive oil

Instructions

1. a. In a medium pan, heat 2 tablespoons of olive oil over medium heat. Add onion and garlic, sauté until softened. b. Stir in the diced tomatoes, paprika, cumin, red pepper flakes, salt, and black pepper. Simmer for 10 minutes or until the sauce thickens. c. Make small wells in the sauce and crack the eggs into them. Cover and cook on low heat for 5 7 minutes or until the egg whites are set but yolks remain runny. d. In another pan, heat 2 tablespoons of olive oil. Add grated zucchini and cook until browned. Remove from heat and mix with almond flour and beaten eggs. Form into patties and fry on both sides until golden brown and crispy. e. To serve, place a labneh spoonful on each plate, top with shakshuka, zucchini fritters, and garnish with chopped parsley.

Chef’s Insight

The key to this dish is balancing flavors and textures: creamy, spicy, crispy, and soft all come together harmoniously.

Notes

This recipe is keto-friendly and low in carbohydrates while being high in healthy fats.