Shakshuka With Zucchini Noodles
Shakshuka is a popular dish in the Middle East and North Africa that’s made with eggs, tomatoes, and spices. It’s perfect for breakfast and brunch, but it can be served any time of day. Simmering the eggs gives them the perfect runny yolk that everyone loves.
- 2 medium zucchini
- ½ tsp (2 mL) salt
- 1 jalapeño pepper
- 1 small onion
- 2 tsp (10 mL) Garlic Rub
- 2 tsp (10 mL) ground cumin
- 2 medium vine-ripened tomatoes
- 2 tbsp (30 mL) canola oil, divided
- 1 can (8 oz. or 213 mL) tomato sauce
- 8 eggs
- ½ cup (125 mL) loosely packed fresh parsley, chopped
Spiralize the zucchini using the fettuccine blade on the Veggie Spiralizer, snipping the noodles. PPlace the zucchini noodles on a cutting board lined with a paper towel and sprinkle with salt to release excess moisture.
De-stem the jalapeño and cut it in half lengthwise. Remove the seeds and cut the jalapeño into chunks.
Place the jalapeño, onion, garlic, and cumin into the Manual Food Processor and process until coarsely chopped. Remove and set aside.
Cut the tomatoes into quarters. Place them into the processor and chop until pureed.
Heat 1 tbsp (15 mL) of the oil in a 12" (30-cm) skillet over medium heat for 3–5 minutes. Add the zucchini noodles and cook until the noodles are softened, about 3–5 minutes. Remove the noodles from the skillet, place them into a colander, and press them with paper towels to drain.
Add the remaining oil to the skillet. Cook the pepper mixture until softened, about 2–3 minutes.
Stir in the chopped tomatoes, tomato sauce, and zucchini noodles. Cover and simmer for 5–6 minutes.
Gently crack 8 eggs into the skillet, spacing them about 1" (2.5-cm) apart. Cook, covered, until the eggs are just set, about 4–5 minutes. (The egg whites should be firm and the yolk a little runny).
Remove the skillet from the heat and sprinkle parsley on top.
- 4 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 250, Total Fat 17 g, Saturated Fat 4 g, Cholesterol 370 mg, Sodium 740 mg, Carbohydrate 10 g, Fiber 3 g, Sugars 6 g, Protein 15 g
Zucchini noodles give off a lot of moisture when cooked. Draining the liquid before and after cooking will keep the dish from getting too watery.