Shakshuka With Zucchini Noodles

Prep 10 min


Cook 20 min


Ready in 30 min

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
  • 3   garlic cloves
  • 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


  1. Spiralize the zucchini using the fettuccine blade on the Veggie Spiralizer, snipping the noodles. Place the zucchini on a Flexible Cutting Mat lined with a paper towel and sprinkle with salt to drain excess moisture.

  2. Cut the top off of the jalapeño and cut it in half lengthwise. Remove the seeds with the Core & More. Cut it into chunks. Cut the onion into chunks. Peel the garlic with the Garlic Peeler.

  3. Place the jalapeño, onion, garlic, and cumin into the Manual Food Processor and process until coarsely chopped. Transfer the mixture to the Small Batter Bowl.

  4. Cut the tomatoes into quarters. Place them into the processor and chop until pureed.

  5. Heat 1 tbsp (15 mL) of oil in the 12" (30‑cm) Nonstick Skillet over medium heat for 3–5 minutes. Add the zucchini noodles and cook for 3–5 minutes, or until the noodles are softened, tossing with Large Chef’s Tongs. Remove the noodles from the skillet; place them into a colander and press with paper towels to drain.

  6. Add the remaining oil to the skillet, and cook the pepper mixture for 2–3 minutes, or until softened.

  7. Stir in the chopped tomatoes, tomato sauce, and zucchini noodles. Cover and simmer for 5–6 minutes.

  8. Crack 4 eggs into a 1-cup (250-mL) Silicone Prep Bowl and gently add them to the skillet, spacing them 1" (2.5 cm) apart. Repeat with the remaining eggs. Cook, covered, for 4–5 minutes, or until the eggs are just set. The egg whites should be firm and the yolk a little runny.

  9. Remove the skillet from the heat. Use the Herb Mill to grate parsley over the top of the skillet.


  • 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

Cook's Tips:

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.

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