Israeli Brunch Delight: Gluten-Free Shakshuka with Zucchini Noodles & Quinoa

Allergens

Eggs, Dairy (optional feta cheese)

Ingredients

• 4 large eggs
• 2 medium zucchinis, spiralized into noodles
• 1 cup cooked quinoa
• 1 can (14 oz) diced tomatoes, drained
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they become fragrant and slightly golden.
2. Stir in the bell pepper, diced tomatoes, paprika, cumin, salt, black pepper, and red pepper flakes (if using). Let the mixture simmer for about 5 minutes or until it thickens.
3. Gently lay the zucchini noodles on top of the sauce, followed by a layer of cooked quinoa. Create four wells in the quinoa layer and carefully crack an egg into each one.
4. Cover the skillet with a lid and let it cook for 5 7 minutes or until the eggs are cooked to your desired consistency.
5. Carefully remove from heat, garnish with parsley, and sprinkle feta cheese on top (if using). Serve immediately.

Chef’s Insight

The combination of flavors in this dish creates a symphony for your taste buds, while its vibrant colors make it visually appealing.

Notes

Feel free to add additional vegetables or spices to customize this recipe to your taste preferences.