Turkey Shakshuka with Feta

Breakfast · Easy · 26 min (8 prep + 18 cook) · Makes 1 serving (~70 g protein). Use the planner's servings stepper to batch-cook.
High-proteinLow-carbGluten-free
Turkey Shakshuka with Feta — high-protein breakfast recipe

Turkey Shakshuka with Feta delivers 70 g of protein for just 12 g net carbs — minimal fuss, maximum protein. It keeps net carbs low and added sugar near zero, so your energy stays steady.

70 gProtein
12 gNet carbs
30 gFat
4 gFiber
598Calories

Ingredients

  • 150 g Lean ground turkey (93%)
  • 4 Large eggs
  • 40 g Feta cheese
  • 150 g Chopped tomatoes
  • 80 g Pepper, onion & garlic
  • Cumin, paprika & chili, to taste

Equipment

  • non-stick skillet
  • saucepan

Method

  1. Brown the turkey with onion, pepper, garlic and spices.
  2. Add the tomatoes and simmer into a thick sauce, 8-10 min.
  3. Make wells, crack in the eggs, cover and cook until the whites set.
  4. Crumble feta over the top and serve from the pan.

Storage & make-ahead

Fridge: keeps 3–4 days in an airtight container — reheat gently. Most portions freeze well for up to 2 months; thaw overnight.

Tip

A protein-boosted shakshuka — the ground turkey turns brunch into a serious 70 g meal.

Dietary swaps

Dairy-free: Feta cheese → vegan feta, or simply omit (for lactose intolerance or a dairy-free diet)

Full nutrition (estimated, per serving): 598 kcal · 70 g protein · 12 g net carbs · 30 g fat (17 g sat) · 4 g fiber · 9 g sugar · 620 mg sodium. Allergens: Milk, Egg. Macros are realistic estimates from standard food-composition values; brands and portions vary.

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