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Deviled Zucchini Breakfast Hash

5 stars, average of 2 ratings

Deviled Zucchini Breakfast HashPin itFollow us 148.4k

Growing up in Czechia, I had a few favorite dishes that my mom used to make. One of them was Dabelske Tousty, which translates to Deviled Toasts. It's a flavorful mixture of vegetables and aromatics, including zucchini, onions, and garlic, cooked with spices and sausage or ground beef. Traditionally, it's used as a topping for toasts, or as the Czechs prefer, crispy fried sourdough.

In my low-carb version, I've skipped the toasts and instead, I serve the mixture topped with fried eggs.

Recipe Tips

  • Harissa can be used to taste. Depending on your preference for spice, you can adjust the amount to suit your palate.
  • While the eggs are best prepared fresh, the hash can be stored in the fridge for up to 4 days, or in the freezer for up to 3 months.
  • For easy defrosting, it's best to portion out the hash before freezing.
  • This recipe can be served the traditional way with keto breads. Try it with our 90-Second Keto Bread for a delicious low-carb meal.
  • Mexican chorizo can be replaced with ground beef or pork. If needed, add some harissa for extra heat.

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Hands-on Overall

Serving size about 250 g/ 8.8 oz hash + 2 eggs

Allergy information for Deviled Zucchini Breakfast Hash

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, about 250 g/ 8.8 oz hash + 2 eggs)

Net carbs12 grams
Protein26 grams
Fat37.1 grams
Calories497 kcal
Calories from carbs 10%, protein 21%, fat 69%
Total carbs16.3 gramsFiber4.2 gramsSugars9.2 gramsSaturated fat9.8 gramsSodium621 mg(27% RDA)Magnesium77 mg(19% RDA)Potassium1,141 mg(57% EMR)

Ingredients (makes 4 servings)

  • 1 medium brown onion, sliced (110 g/ 3.9 oz)
  • 2 cloves garlic, minced
  • 4 medium zucchini, diced (800 g/ 1.76 lbs)
  • 1/4 cup extra virgin olive oil, divided (60 ml/ 4 fl oz)
  • 1 tbsp balsamic vinegar (15 ml)
  • 1 tbsp lemon juice (15 ml)
  • 4 tbsp tomato paste (60 g/ 2.1 oz)
  • 2 tbsp harissa paste (30 g/ 1.1 oz)
  • 1 tbsp Worcestershire sauce (15 ml)
  • 1 tbsp capers (9 g/ 0.3 oz)
  • 1/4 tsp chile powder
  • 250 g Mexican chorizo (8.8 oz)
  • To serve: 8 large fried eggs, and fresh parsley


  1. Prepare all the ingredients. Peel and slice the onion. Mince the garlic. Dice the zucchini into about 1 cm (1/2 inch) pieces. Slice or crumble the chorizo. Deviled Zucchini Breakfast Hash
  2. Grease a large skillet or a casserole dish with most. of the olive oil (reserve some for frying eggs). Add the sliced onion and cook on medium-high until fragrant and lightly browned, for about 5 minutes. Add the garlic and cook for another minute.
  3. Add the chorizo and cook for 2 to 3 minutes. Add the zucchini, balsamic vinegar, lemon juice, tomato paste, harissa, Worcestershire sauce, capers and chile powder. Stir to combine and cook on medium-high until it starts simmering.
  4. Cover with a lid and reduce to medium-low. Cook for 30 to 35 minutes, stirring half way. Deviled Zucchini Breakfast Hash
  5. While the zucchini is cooking, fry eggs to serve it with (2 per serving). Eggs are best prepared fresh so only make as many eggs as you plan to eat.
  6. Remove the lid and cook for 5 more minutes. Season to taste if needed. Optionally, add some chopped fresh parsley and stir in. Deviled Zucchini Breakfast Hash
  7. Serve the Deviled Zucchini Hash with the fried eggs. To store the hash, let it cool down and refrigerate for up to 4 days. Reheat before serving. Deviled Zucchini Breakfast Hash

Ingredient nutritional breakdown (per serving, about 250 g/ 8.8 oz hash + 2 eggs)

Net carbsProteinFatCalories
Onion, brown (yellow), raw
1.8 g0.2 g0 g10 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Zucchini (summer squash, courgette)
4.2 g2.4 g0.6 g34 kcal
Olive oil, extra virgin
0 g0 g13.5 g119 kcal
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)
0.7 g0 g0 g4 kcal
Lemon juice, fresh
0.2 g0 g0 g1 kcal
Tomato purée (paste, unsweetened)
1.1 g0.2 g0 g6 kcal
Harissa Paste, homemade (KetoDiet blog)
0.9 g0.3 g1 g15 kcal
Worcestershire sauce
0.8 g0 g0 g3 kcal
Capers, canned
0 g0.1 g0 g0 kcal
Spices, chili powder
0 g0 g0 g0 kcal
Chorizo sausage, Mexican, soft type
1.1 g10 g12.3 g159 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.7 g12.6 g9.5 g143 kcal
Total per serving, about 250 g/ 8.8 oz hash + 2 eggs
12 g26 g37.1 g497 kcal

Deviled Zucchini Breakfast HashPin itFollow us 148.4k

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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