Keto Egyptian Brunch: Shakshuka with Zucchini Noodles and Avocado Toast

Allergens

Eggs, gluten (in sourdough bread)

Ingredients

• 2 medium zucchinis
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 large eggs
• 1 cup marinara sauce
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1 avocado
• 2 slices of sourdough bread
• 1 tbsp butter, softened
• Fresh parsley, for garnish

Instructions

1. Use a spiralizer or mandoline slicer to create zucchini noodles. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add cumin, smoked paprika, coriander, cinnamon, cloves, and nutmeg stir to combine.
3. Pour marinara sauce into the skillet, stirring well to incorporate spices.
4. Season with salt and pepper to taste.
5. Crack eggs into the skillet, spacing them evenly apart. Cover and cook for 6 7 minutes or until the egg whites are set but yolks remain runny.
6. While the shakshuka cooks, toast sourdough slices until golden brown. Spread butter onto each slice and mash half of the avocado on top. Season with salt and pepper to taste.
7. Arrange zucchini noodles at the bottom of two serving bowls.
8. Top with shakshuka, garnish with fresh parsley, and serve alongside avocado toast.

Chef’s Insight

For a smoother sauce, blend marinara sauce before adding spices. - Toast sourdough bread slices until golden brown for a perfect texture contrast.

Notes

Adjust seasoning to taste. - Use fresh herbs for a more vibrant flavor.