Spicy Shakshuka with Grilled Avocado on Zucchini Noodles

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large eggs 1 tablespoon olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper Salt and pepper to taste 1 can (14.5 oz) diced tomatoes 1 large avocado 2 medium zucchinis, spiralized Fresh cilantro for garnish

Instructions

1. a. Heat olive oil in a large pan over medium heat. Add onion and garlic, cook until softened. b. Stir in smoked paprika, ground cumin, and cayenne pepper. Cook for 1 minute, then add diced tomatoes with their juice. Season with salt and pepper to taste. c. Bring the mixture to a boil, then lower heat and let it simmer for about 5 minutes until thickened. d. Create four wells in the sauce using a spoon or spatula. Crack an egg into each well and cover the pan with a lid. Cook on low heat for 4 6 minutes until the whites are set and yolks are cooked to your preference. e. Meanwhile, brush both sides of the avocado with olive oil and grill over medium heat for 3 4 minutes per side until slightly softened but still firm. Slice into thin wedges. f. Blanch zucchini noodles in boiling water for 2 3 minutes, then drain and refresh in cold water. g. To serve, place a bed of zucchini noodles on each plate, spoon the shakshuka sauce over the top, and place a grilled avocado wedge on each pile of noodles. Garnish with fresh cilantro leaves.

Chef’s Insight

Experiment with different herbs and spices to personalize your shakshuka sauce.