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“Paleo Israeli Shakshuka with Zucchini Noodles and Fresh Herbs”

Discover a delicious and nutritious brunch option in our Paleo-friendly Israeli Shakshuka recipe, enhanced with zucchini noodles and fresh herbs. This mouthwatering dish boasts an irresistible aroma and vibrant flavors, perfect for your next Mediterranean-inspired meal.

🕒 Prep: 20 minutes - Cook: 15 minutes - Total: 35 minutes
🍽 Servings: 4
🔥 Difficulty: Advanced
🌎 Cuisine: Israeli, Paleo

Allergens

None

Ingredients

  • 4 large organic eggs
  • 1 large organic zucchini
  • 2 cups of organic cherry tomatoes, halved
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon of fresh parsley, chopped
  • 1 tablespoon of fresh cilantro, chopped
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of paprika
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of red pepper flakes
  • Salt and black pepper to taste
  • 1 lemon, zested and juiced

Instructions

  1. Spiralize the zucchini into noodles using a spiralizer or a julienne peeler. Set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute, until fragrant.
  4. Add the cherry tomatoes to the skillet and cook for 3 4 minutes, allowing them to release their juices.
  5. Sprinkle in the paprika, cumin, red pepper flakes, salt, and black pepper, stirring well to combine. Cook for another minute.
  6. Add the lemon zest and juice to the skillet, stirring to incorporate.
  7. Reduce the heat to low and create four small wells in the tomato mixture with a spoon or spatula. Carefully crack an egg into each well, seasoning them with salt and pepper.
  8. Cover the skillet and cook for 4 5 minutes, or until the egg whites are set and the yolks are cooked to your desired level of doneness.
  9. While the eggs are cooking, quickly blanch the zucchini noodles in boiling water for 1 2 minutes, then drain and rinse with cold water to stop the cooking process. Season with a pinch of salt.
  10. To serve, place the zucchini noodles on individual plates, spooning the shakshuka sauce and eggs over the top. Garnish with fresh parsley and cilantro.

Chef’s Insight

To ensure the perfect egg doneness, it's essential to monitor the cooking time closely and adjust according to your personal preference.

Notes

This dish is suitable for both breakfast and brunch, providing a delicious and nutritious meal option.

Cultural or Historical Background

Shakshuka is a popular Israeli breakfast dish consisting of eggs poached in a spicy tomato sauce. By adding zucchini noodles, this recipe caters to those following a Paleo diet while maintaining the essence of the traditional dish.