Keto Persian Brunch Delight: Herbed Shakshuka with Zucchini Noodles & Avocado Toast

Allergens

Eggs, Avocado

Ingredients

• 6 large eggs
• 1 tbsp olive oil
• 2 zucchinis, spiralized
• 4 avocados, sliced
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• Fresh parsley, chopped
• Fresh cilantro, chopped

Instructions

1. a. Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sautéing until softened. b. Stir in tomato paste, cumin, paprika, turmeric, coriander, salt, and pepper. Cook for 1 2 minutes. c. Add diced tomatoes, bringing the mixture to a simmer. Let it cook for about 5 minutes, allowing flavors to meld. d. Gently crack eggs into the skillet, spacing them evenly. Cover and let cook until the whites are set and yolks are to desired consistency (about 5 7 minutes). e. In a separate pan, cook zucchini noodles for 2 3 minutes or until slightly softened but still al dente. Season with salt and pepper. f. Toast slices of avocado on a griddle or in a toaster oven. g. Assemble the dish by placing two zucchini noodle portions on each plate, followed by two egg topped shakshuka spoonfuls. Top with avocado slices and a sprinkle of parsley and cilantro.

Chef’s Insight

To achieve a runny yolk, use fresh eggs and reduce cook time slightly.

Notes

Feel free to add more vegetables or protein if desired.