Zucchini Noodle Shakshuka {gluten-free}

Name: Zucchini Noodle Shakshuka {gluten-free}
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 4 tablespoons Extra Virgin Olive Oil, divided; 2 medium zucchinis, spiralised into noodles; 1 small yellow onion, peeled and diced; 1 small red bell pepper, de-seeded and diced; 1 small jalapeño, de-seeded and finely chopped; 4 garlic cloves, minced; 1 teaspoon smoked paprika; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 1 (28-ounce) can of crushed tomatoes; ¼ cup water, and some more; 2 tablespoons tomato paste; 1-2 teaspoons honey (optional, to taste); Sea salt, to taste; pepper, to taste; 4-6 large eggs, pasture-raised; ½ cup feta cheese, or vegan feta; small handful fresh parsley, roughly chopped

5 steps

Prep:5minCook:35min

gluten-free, paleo, dairy-free, nut-free, whole30

Updated at: Thu, 17 Aug 2023 13:50:38 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories340.5 kcal (17%)

Total Fat23.1 g (33%)

Carbs24.1 g (9%)

Sugars14 g (16%)

Protein13.7 g (27%)

Sodium770.3 mg (39%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 tablespoonsextra virgin olive oil

divided

2zucchinis

medium, spiralised into noodles

1yellow onion

small, peeled and diced

1red bell pepper

small, de-seeded and diced

1jalapeño

small, de-seeded and finely chopped

4garlic cloves

minced

1 teaspoonsmoked paprika

1 teaspooncumin seeds

1 teaspoonfennel seeds

1 x 28 ouncecrushed tomatoes

can

¼ cupwater

and some more

2 tablespoonstomato paste

large, pasture-raised

Instructions

Step 1

Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the zucchini noodles and cook for 3-5 minutes, to soften up a bit. Remove the zucchini noodles from the pan and drain off any excess liquid. Set aside.

Step 2

Place the skillet back over a medium-high heat and add the remaining olive oil. Add the onion and peppers. Cook, stirring until softened, 5-7 minutes. Add the garlic, paprika, cumin seeds and fennel seeds. Cook, stirring, until fragrant, just about a minute or two.

Step 3

Add the tomatoes, water, tomato paste and honey, reduce the heat to medium and simmer for about 15 minutes. The sauce should be thickened, but not too thick. Add more water, if need be. Taste the sauce, season with salt and pepper to your liking. Add the zucchini noodles and a handful of fresh parsley - toss around in the sauce, making sure the noodles are evenly distributed and covered completely in sauce.

Step 4

Using the back of a wooden spoon, make slight indentations in the sauce for the eggs. Crack the eggs into indentations on the surface of the sauce, so they are evenly spaced. Cover the skillet with a lid, cook the eggs until just set, about 5-10 minutes. The egg whites should be firm, the yolk a little runny. Remove from the heat. Sprinkle crumbled feta and fresh parsley over top.

Step 5

Spoon the zucchini noodles, sauce and eggs into bowls. Add more feta and parsley, if you'd like. Serve immediately. Serve with crusty bread or pita, if you wish.

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