Keto-Friendly Lebanese Zucchini Noodle Shakshuka with Kale Pesto

Allergens

Nuts (walnuts)

Ingredients

• 1. 2 large zucchini, spiralized 2. 4 large eggs 3. 1 cup cherry tomatoes, halved 4. 1 small red onion, thinly sliced 5. 2 garlic cloves, minced 6. 1 tablespoon olive oil 7. 1 teaspoon ground cumin 8. 1 teaspoon paprika 9. Salt and black pepper, to taste 10. Fresh parsley, for garnish 11. For the Kale Pesto: 1. 2 cups kale leaves, packed 2. 1/4 cup walnuts, roughly chopped 3. 1/4 cup grated Parmesan cheese 4. 1/4 cup olive oil 5. 2 garlic cloves 6. Salt and black pepper, to taste

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the red onion and garlic, cooking until softened and fragrant.
2. Stir in the cumin and paprika, followed by the cherry tomatoes. Cook for about 5 minutes, or until the tomatoes begin to break down.
3. Add the spiralized zucchini noodles to the skillet, seasoning with salt and black pepper to taste. Cook for another 4 5 minutes, or until the zucchini is al dente.
4. Make a well in the center of the skillet and gently crack the eggs into it. Season the eggs with salt and pepper. Reduce heat to low and cook for 3 4 minutes, or until the egg whites are set but the yolks remain runny.
5. Meanwhile, prepare the Kale Pesto by combining all ingredients in a food processor. Blend until smooth, adding more olive oil if needed. Season with salt and black pepper to taste.
6. Dollop the Kale Pesto over the cooked zucchini noodles and shakshuka. Garnish with fresh parsley and serve immediately.

Chef’s Insight

To achieve a perfect runny egg yolk, cover the skillet with a lid during cooking. - Use a sharp knife to cut the zucchini into thin noodles for an optimal texture.

Notes

Be sure to use ripe tomatoes for a richer flavor and vibrant color. - For an added touch of luxury, garnish with freshly grated Parmesan cheese.