Moroccan Keto Shakshuka with Zucchini Noodles & Almond Flour Flatbreads

Allergens

Eggs, Nuts (Almond Flour)

Ingredients

• 4 large eggs
• 1 medium zucchini
• 1 cup almond flour
• 2 tbsp psyllium husk powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup coconut oil, melted
• 1 cup chopped tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9 inch (23 cm) round baking dish and set aside.
2. Spiralize the zucchini into noodles and set aside.
3. In a large mixing bowl, whisk together almond flour, psyllium husk powder, baking soda, and salt. Gradually add melted coconut oil while stirring until a dough forms.
4. Turn out the dough onto a floured surface and knead until smooth. Roll out to 1/4 inch (
5. 6 cm) thickness and cut into small squares for flatbreads.
6. Arrange the flatbreads on a baking sheet lined with parchment paper and bake for 8 10 minutes or until golden brown. Remove from oven and let cool.
7. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened. Stir in spices and cook for 1 minute.
8. Add chopped tomatoes to the skillet and simmer for 5 minutes. Stir in cilantro and parsley.
9. Pour the tomato mixture into the prepared baking dish, spreading evenly. Top with zucchini noodles and make four small wells in the noodles to crack an egg into each one.
10. Transfer the dish to the oven and bake for 15 20 minutes or until the eggs are set. Remove from oven and let stand for a few minutes before serving.

Chef’s Insight

To enhance the texture and mouthfeel of this dish, try using a mix of cherry tomatoes and larger tomatoes in the sauce for a more varied consistency.

Notes

Use fresh, organic ingredients when possible for the best taste and nutrition.