Moroccan Keto Shakshuka with Zucchini Noodles and Spicy Harissa Butter

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large eggs
• 2 medium zucchinis
• 1 red bell pepper
• 1 green bell pepper
• 1 onion
• 2 cloves garlic
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp harissa paste
• 4 tbsp butter, divided
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste

Instructions

1. Spiralize the zucchinis into noodles. Set aside.
2. In a large pan over medium heat, melt 3 tbsp of butter. Add diced onion and minced garlic, cooking until softened, about 3 minutes.
3. Stir in harissa paste and cook for another minute.
4. Add diced tomatoes, red and green bell peppers, salt, and pepper to taste. Simmer for 5 7 minutes.
5. Create four wells in the sauce using a spoon or a spatula. Carefully crack an egg into each well.
6. Cover the pan and cook for 4 5 minutes, or until the eggs are cooked to your desired consistency.
7. Meanwhile, sauté the zucchini noodles with the remaining butter in another pan over medium heat for 3 4 minutes. Season with salt and pepper to taste.
8. Serve the shakshuka over the zucchini noodles, garnished with fresh cilantro.

Chef’s Insight

The combination of flavors and textures in this dish is truly magical. The tangy tomatoes and peppers balance the richness of the eggs and butter, while the zucchini noodles add a delightful crunch that complements the tender shakshuka.

Notes

Feel free to customize this recipe by adding additional spices or vegetables to suit your taste preferences.