Paleo Egyptian Brunch: Spiced Shakshuka with Zucchini Noodles & Cilantro-Lime Avocado Sauce

Allergens

Eggs, Soy (in optional soy sauce)

Ingredients

• 6 large eggs
• 1 tablespoon olive oil
• 2 medium onions, chopped
• 3 bell peppers, sliced
• 28 oz can crushed tomatoes
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 4 large zucchinis, spiralized
• 1 ripe avocado
• 1/4 cup fresh cilantro leaves
• 1 lime
• 1 garlic clove
• 1 tablespoon olive oil

Instructions

1. In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until translucent, about 3 minutes.
2. Add sliced bell peppers to the skillet and cook for another 4 minutes or until they begin to soften.
3. Stir in crushed tomatoes, paprika, cumin, coriander, and cayenne pepper (if using). Season with salt and pepper to taste. Bring to a simmer and cook for 5 7 minutes, allowing flavors to meld together.
4. Make a well in the tomato mixture and crack eggs into it. Cover and cook until the whites are set but yolks remain runny, about 6 8 minutes.
5. Meanwhile, prepare zucchini noodles by rinsing them under cold water to remove excess starch. Set aside.
6. In a food processor or blender, combine avocado, cilantro leaves, lime juice, garlic, and olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.
7. Serve Shakshuka over a bed of zucchini noodles and drizzle with cilantro lime avocado sauce.

Chef’s Insight

The spices in this recipe pay homage to the flavors of ancient Egypt, while the zucchini noodles add a modern twist for a paleo-friendly meal.

Notes

This recipe is gluten-free and dairy-free. It can be easily modified to accommodate other dietary restrictions with simple ingredient swaps.