Israeli Shakshuka Brunch Bowl with Zucchini Noodles and Avocado Cream

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large zucchinis 1 tablespoon coconut oil Salt, to taste 2 avocados 1 lime 2 cups tomato sauce (homemade or store
• bought) 1 red bell pepper, diced 1 yellow bell pepper, diced 1 small onion, finely chopped 4 cloves garlic, minced 6 large eggs Fresh parsley, for garnish Black pepper, to taste

Instructions

1. Spiralize the zucchinis into noodles using a spiralizer or a julienne peeler. Set aside.
2. In a large skillet, heat coconut oil over medium heat. Add the onion and garlic, saute until softened, about 3 4 minutes.
3. Stir in the diced bell peppers and cook for another 2 3 minutes.
4. Pour in the tomato sauce and bring to a simmer. Cook for about 5 7 minutes or until slightly thickened. Season with salt and black pepper.
5. Make wells in the tomato mixture and crack an egg into each well. Cover and cook over low heat for 8 10 minutes, or until the eggs are cooked to your liking.
6. In a blender, combine avocados, lime juice, and a pinch of salt. Blend until smooth and creamy. Set aside.
7. Divide the zucchini noodles among six bowls. Top each with the Shakshuka and a generous dollop of avocado cream. Garnish with fresh parsley.

Chef’s Insight

To achieve a perfect poached egg, use fresh eggs and avoid overcooking them.

Notes

For a spicier dish, add crushed red pepper flakes to the tomato sauce.