Egyptian Gluten-Free Breakfast Feast: Aromatic Shakshuka and Crispy Zucchini Fritters

Allergens

Eggs

Ingredients

• 8 large eggs
• 4 medium zucchinis
• 1 cup gluten
• free all
• purpose flour
• 1/2 cup finely chopped onion
• 1/2 cup grated carrots
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• Salt and pepper to taste
• 3 tablespoons olive oil

Instructions

1. In a large mixing bowl, combine the grated carrots, onion, parsley, cilantro, garlic, cumin, smoked paprika, coriander, turmeric, salt, and pepper. Mix well to combine.
2. Slice the zucchinis into thin rounds, then add them to the mixing bowl with the spiced vegetable mixture. Stir until the zucchini is evenly coated.
3. Add 1/2 cup of gluten free all purpose flour to the bowl and mix until a thick batter forms. Set aside for 10 minutes to rest.
4. In a large, non stick skillet or frying pan, heat 2 tablespoons of olive oil over medium heat. Carefully drop spoonfuls of the zucchini mixture into the hot oil and flatten them slightly with the back of a spoon. Cook for about 3 minutes on each side, or until golden brown and crispy. Remove from the pan and set aside.
5. In another non stick skillet or frying pan, heat the remaining olive oil over medium low heat. Crack the eggs into the skillet, season with salt and pepper, and cook for 4 5 minutes, until the whites are set but the yolks remain runny.
6. Arrange the cooked zucchini fritters around the edge of a serving platter, then place the shakshuka in the center. Garnish with additional parsley and cilantro.

Chef’s Insight

This Egyptian breakfast feast is perfect for a special brunch or a weekend treat, offering both flavor and texture. The shakshuka adds warmth and spice, while the crispy zucchini fritters provide a satisfying crunch.

Notes

Serve with a side of gluten-free bread or enjoy as a standalone meal. For a vegetarian option, consider sautéed spinach or kale instead of shakshuka.