Zucchini Noodle Shakshuka {gluten-free}

by Beth @ Tasty Yummies

Zucchini Noodle Shakshuka (gluten-free)

It’s quite possible you have heard of Shakshuka (or Shakshouka) before, but it’s also pretty likely you haven’t. If you haven’t – I am excited to introduce you to one of the yummiest egg dishes you ever will have. I myself hadn’t heard of Shakshuka before late last year sometime. I recall seeing a photo of it in a cookbook then on Pinterest and it was love at first (and second) sight, before I ever even tasted it. I have made it several times since discovering it, always changing things up a little here and there. Bottom line is no matter how I make it, it’s precisely my kind of meal – an egg dish that can literally work for any meal. Breakfast, lunch or dinner.

Zucchini Noodle Shakshuka (gluten-free)

Though the origin of Shakshuka is somewhat uncertain, it is a staple dish in Israeli, Morrocan, Tunisian and Egyptian cuisines, among many, many others. Wikipedia (and several other sources) says it to be of Tunisian origin – which is perfect considering my love of Tunisian olive oil.

Zucchini Noodle Shakshuka (gluten-free)

No matter where it originated, this meal is pure comfort in a skillet. Most times Shakshuka is found on breakfast menus, though I personally really love this dish as dinner, as much or more. A spicy flavorful tomato sauce, salty cheese, runny egg yolks and fresh herbs – it is just so perfect. For my variation on the traditional version, I added the zucchini noodles as a fun way to use up some of the many zucchinis we are getting from our garden this summer and to add some extra nutritional value. You could also add your favorite greens, as many recipes call for – kale, swiss chard or spinach.

Zucchini Noodle Shakshuka (gluten-free)

If serving Shakshuka to a large group, before adding the eggs you can divide the sauce up amongst several ramekins, adding a single egg in each one and baking them at 400F for about 10 minutes, to cook the eggs to completion. Additionally, you could also consider serving your one-pot Shakshuka communally – right out of the skillet, with some crusty (gluten-free) bread or pita for soaking up the sauce, if that’s your thing. Or maybe some homemade hummus alongside it.

Zucchini Noodle Shakshuka (gluten-free)

Zucchini Noodle Shakshuka (gluten-free)

Healthy, easy-to-make, versatile, great for entertaining and budget-friendly – seriously, what more could you ask for in a one-pot meal?

Adapted from and inspired by several different recipes:
Smitten Kitchen
Aida Mollenkamp
David Lebovitz
Tori Avey
and more…

Disclosure: This post contains affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you!

 

{ 9 comments… read them below or add one }

1 Matt Robinson June 30, 2014 at 9:22 am

You’re right, this is perfect for any meal. Love the spices in it and the pictures are beautiful! Naomi would soooo love this, showing her now.

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2 meg June 30, 2014 at 10:38 pm

I love shakshuka! The first time I made it, the eggs weren’t cooked enough and I would not recommend doing that. When cooked correctly it is awesome! I like that you added zucchini and will have to give this a whirl!

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3 Aly July 1, 2014 at 2:31 am

This is both yumm and healthy. I would love to try this as soon as possible.

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4 Sherrie | With Food + Love July 2, 2014 at 7:33 am

This is SO genius!! Why don’t I own a spiralizer yet?!

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5 Nicole July 24, 2014 at 8:59 am

I made this dish for the second time last night, and it is fabulous. I love that it’s the perfect main course portion for 4, because my husband & I eat it for dinner, and then take the extra two portions for lunch the next day! I’ve just been chopping the zucchini into sticks, but my husband is demanding we get a spiralizer – lol! Thanks for another amazing recipe, Beth!

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6 Nicole E July 24, 2014 at 5:34 pm

I made this for the first time tonight for myself and my husband. No leftovers. Enough said. :)

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7 Natasha September 17, 2014 at 12:31 pm

Hi Beth – I only have ground cumin. How much would you recommend in place of the seeds?

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8 Beth @ Tasty Yummies September 18, 2014 at 4:34 pm

Hey Natasha, I would say anywhere between 1/2 and 1 teaspoon will be just fine, it will be just as good!

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9 Kathy January 11, 2015 at 12:03 pm

Yum! Making this STAT!

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