‘Shakshukado’ Green shakshuka with Avocado, Feta and Dill

About

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.

Ingredients

1 each avocado, green skin
1 medium zucchini
3 tablespoon olive oil
1 teaspoon lemon zest
1 clove garlic
2 medium – 4 1/8" long scallions or spring onions, tops and bulb, raw
8.5 oz baby spinach
1 tablespoon 100% juice, lemon
2 tablespoon sour cream
2 tablespoon butter, salted
4 piece organic whole raw eggs (medium)
2 tablespoon dill weed, fresh
3 ½ oz feta cheese

Instructions

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.
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.
Thinly slice the scallions. Add the scallions and spinach to the pan. Cover and leave to gently wilt for a few minutes.
Add the lemon juice, butter and creme fraiche (if using) to the pan. Stir into the zucchini and spinach mixture.
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.
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.