Paleo Israeli Brunch Shakshuka with Zucchini Noodles and Avocado Salsa

Allergens

Eggs, Gluten (optional)

Ingredients

• 4 large eggs
• 1 medium zucchini
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 (14.5 oz) can diced tomatoes
• Salt and black pepper, to taste
• 1 avocado, sliced
• 1/2 English cucumber, thinly sliced
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions

1. Spiralize the zucchini using a spiralizer to create zucchini noodles. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, and sauté until softened, about 5 minutes.
3. Stir in garlic, smoked paprika, and ground cumin, cooking for another minute.
4. Add diced tomatoes and cook until the mixture starts to bubble, about 2 3 minutes. Season with salt and black pepper to taste.
5. Make four small wells in the tomato sauce and gently crack an egg into each well. Reduce heat to low and cover the skillet. Cook for about 6 8 minutes, or until the eggs reach your desired level of doneness.
6. While the shakshuka is cooking, prepare the avocado salsa by slicing the avocado and combining it with lemon juice in a small bowl. Season with salt and pepper to taste.
7. Toss the cucumber slices with parsley and lemon juice to create a refreshing cucumber salad.
8. To serve, place a portion of zucchini noodles on each plate, followed by the shakshuka, avocado salsa, and cucumber salad.

Chef’s Insight

To add a burst of color and flavor to this dish, consider using a variety of colored bell peppers in the shakshuka sauce.

Notes

Be sure to use ripe, firm avocados for the best texture and flavor in the salsa.