Zucchini Noodle Shakshuka – from Tasty Yummies blog

July 5, 2014

Main Courses, Snacks, Starters

I have to say this is one of my favourite bloggers! The standard of Beth’s posts are always very high – you can tell she’s a designer! This has got my taste buds buzzing! 🙂

Zucchini Noodle Shakshuka

Zucchini Noodle Shakshuka


serves 4-6

  • 4 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil, divided
  • 2 medium zucchini (about 1 pound), cut into thin noodles with a spiralizer, mandoline or a knife
  • 1 small yellow onion, peeled and diced
  • 1 small red bell pepper, cored, seeded and diced
  • 1 small jalapeño, cored, seeded and finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • pinch of red pepper flakes, optional
  • 1 28-ounce can of organic crushed tomatoes* (mine were fire roasted)
  • 1/4 cup water (you may want more)
  • 2 tablespoons organic tomato paste
  • 1-2 teaspoons honey (optional, to taste)
  • Sea salt and pepper, to taste
  • 4-6 large local farm fresh eggs
  • 1/2 cup sheep’s milk feta cheese or goat cheese, crumbled (optional)
  • small handful fresh parsley, roughly chopped

Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the zucchini noodles and cook for 3-5 minutes, to soften up a bit. Remove the zucchini noodles from the pan and drain off any excess liquid. Set aside.

Place the skillet back over a medium-high heat and add the remaining olive oil. Add the onion and peppers. Cook, stirring until softened, 5-7 minutes. Add the garlic, paprika, cumin seeds and fennel seeds. Cook, stirring, until fragrant, just about a minute or two.

Add the tomatoes, water, tomato paste and honey, reduce the heat to medium and simmer for about 15 minutes. The sauce should be thickened, but not too thick. Add more water, if need be. Taste the sauce, season with salt and pepper to your liking. Add the zucchini noodles and a handful of fresh parsley – toss around in the sauce, making sure the noodles are evenly distributed and covered completely in sauce.

Using the back of a wooden spoon, make slight indentations in the sauce for the eggs. Crack the eggs into indentations on the surface of the sauce, so they are evenly spaced. Cover the skillet with a lid, cook the eggs until just set, about 5-10 minutes. The egg whites should be firm, the yolk a little runny. Remove from the heat. Sprinkle crumbled feta and fresh parsley over top.

Spoon the zucchini noodles, sauce and eggs into bowls. Add more feta and parsley, if you’d like. Serve immediately. Serve with crusty bread or pita, if you wish.

*Note: You could also use 2 pounds fresh, ripe tomatoes, cored and diced – be aware though, you may need to cook the sauce a bit longer than the 15 minutes, if using fresh tomatoes.

, , , , ,

About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

View all posts by The Cooking and Life Goddess


Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: