Shakshuka is a one-skillet meal that’s popular in the Mediterranean region. I put my own spin on it by simplifying the recipe and replacing the side of carb-loaded bread with zucchini noodles (AKA “zoodles”). Although it’s typically a breakfast food, Shakshuka can be served any time of day—it makes a delicious eggs-for-dinner recipe.

Try these Egg in Bell Pepper Cups and Eggcellent Mushroom!

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Shakshuka with Zucchini Noodles

Shakshuka is a one-skillet meal that’s popular in the Mediterranean region. Mine is simplified and replaced the bread with zucchini noodles.
Servings: 1 serving
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Ingredients
 

  • ½ onion, chopped
  • ½ to 1 red or green bell pepper, seeded and chopped (optional)
  • 2 cloves garlic, minced*
  • 2 medium zucchini, cut into zucchini noodles using a spiral slicer
  • ½ to 1 cup marinara sauce
  • Optional spices: Onion powder, garlic powder, red pepper flakes, cumin
  • 2 eggs
  • 2 to 3 tablespoons Parmesan, optional
  • Chopped parsley for garnish
  • Salt and pepper to taste

Instructions
 

  • Liberally coat a skillet with nonstick oil spray and warm over medium heat. Add onion and optional bell pepper and sauté until onion is translucent, soft, and nicely caramelized, about 8 minutes. During the last minute, add the garlic and sauté so it’s browned but not burned. Add zucchini noodles and sauté for about 2 minutes to slightly soften and combine with onions and garlic.
  • *For quicker prep, you can add a dash of garlic powder and onion powder to the zucchini noodles as they cook.
  • Add marinara sauce and preferred spices to the skillet and mix using a wooden spoon. Use the back of a wooden spoon to make slight indentations in the sauce for the eggs. Carefully crack the eggs (be careful not to let the yolk break) into the indentations on the surface of the sauce. Cover the skillet with a lid and cook for about 5 to 7 minutes, or until the eggs are set. The egg whites should be firm and the yolk should be a little runny.
  • Carefully transfer to a plate or bowl (or serve from the skillet like they do in Middle Eastern countries!) and top with optional grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 280Carbohydrates: 25gProtein: 20gTotal Fat: 13g— Unsaturated Fat: 9.5g— Saturated Fat: 3.5gCholesterol: 375mgSodium: 750mgFiber: 4gTotal Sugar: 16g— Natural Sugar: 16g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!