Keto Israeli Brunch Shakshuka Bowl – Eggs Poached in Spicy Tomato Sauce with Zucchini Noodles

Allergens

Eggs, Tomatoes

Ingredients

• 6 large eggs
• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 28 oz canned crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish
• Fresh parsley, finely chopped, for garnish
• 2 large zucchinis, spiralized into noodles

Instructions

1. Heat olive oil in a large, non stick skillet over medium heat. Add onion and garlic, sauté until translucent, about 4 minutes.
2. Stir in crushed tomatoes, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
3. Using a spoon, make six wells in the sauce. Crack an egg into each well. Cover the skillet and cook until the whites are set and yolks are cooked to your desired doneness, about 8 12 minutes.
4. Meanwhile, heat a separate pan over medium heat. Add the spiralized zucchini noodles and cook for 3 4 minutes or until tender but still al dente. Season with salt and pepper.
5. To serve, divide zucchini noodles among six bowls. Top each with one Shakshuka egg. Garnish with fresh basil leaves and chopped parsley.

Chef’s Insight

To create a creamy texture, add a dollop of Greek yogurt or crème fraîche to the sauce before adding the eggs.

Notes

For a spicier dish, increase the amount of cayenne pepper used in the recipe.