Keto Moroccan Brunch Shakshuka with Zucchini Noodles & Harissa Avocado Toast

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large eggs 1 small onion, finely chopped 2 cloves garlic, minced 1 red bell pepper, diced 1 can (14.5 oz) diced tomatoes 1 tbsp olive oil 1 tsp ground cumin 1 tsp paprika 1/2 tsp ground coriander 1/4 tsp ground cinnamon 1/4 tsp ground ginger Salt and pepper, to taste 2 medium zucchinis 1 avocado, sliced 2 slices of gluten
• free bread Harissa paste

Instructions

1. In a pan, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
2. Stir in red bell pepper, diced tomatoes, cumin, paprika, coriander, cinnamon, ginger, salt, and pepper. Let simmer for 5 minutes.
3. Meanwhile, spiralize zucchinis into noodles.
4. Create space in the pan, crack eggs one by one, and cook until the whites are set but yolks remain runny.
5. Toast gluten free bread slices, then spread Harissa paste on top. Add avocado slices.
6. Serve the shakshuka with zucchini noodles and Harissa Avocado Toast.

Chef’s Insight

The combination of flavors in this dish makes it a perfect brunch option, satisfying and energizing for the day ahead.

Notes

Adjust the spiciness of Harissa paste according to your preference.