Keto-Friendly Israeli Shakshuka with Zucchini Noodles

Allergens

None

Ingredients

• 2 medium zucchinis
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 4 large eggs
• Fresh parsley or cilantro, for garnish

Instructions

1. Prepare zucchini noodles using a spiralizer or julienne the zucchinis into thin strips. Set aside. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic and cook for 1 minute. Add diced tomatoes, smoked paprika, ground cumin, salt, and pepper to the skillet. Bring to a simmer and cook for 5 minutes, or until sauce has thickened slightly. Incorporate zucchini noodles into the sauce, ensuring they are evenly coated. Cook for an additional 2 3 minutes, or until zucchini noodles have softened. Make small wells in the zucchini noodle mixture and carefully crack an egg into each well. Cover the skillet and cook over low heat for about 5 7 minutes, or until eggs are cooked to your desired level of doneness. Garnish with fresh parsley or cilantro before serving.

Chef’s Insight

To avoid breaking the yolks when adding the eggs to the dish, use a spoon to carefully slide the egg into each well.

Notes

This dish can be prepared gluten-free and dairy-free by using suitable ingredients.