Shakshuka with Courgette Noodles
This is an Israeli dish that’s a cross between a spicy tomato soup and baked eggs. This version has courgette noodles in to make it more filling.
You could even go mad and have it for breakfast – make the base of it the night before, skip the noodles and then just reheat it with some eggs on top.
Serves 2. Takes around 45 minutes to make.
2 medium Courgettes
2 small Red Onions
2 Cloves of Garlic
1 teaspoon Paprika/Chilli Powder
1 teaspoon Cumin Seeds
1 teaspoon Fennel Seeds
Handful of Feta Cheese
2 x 500g Cans of Chopped Tomatoes
1/4 cup of Water
2 teaspoons Honey (optional, to taste)
Salt and Pepper
Bread to serve (I like flatbreads like Pita with this but any will do)
Cut the courgette into noodles using a Spiralizer, mandolin or knife.
Chop the onion and fry in olive oil for 5 minutes. Use a heavy-bottom saucepan or something you would make soup in.
Add the cumin seeds, fennel seeds, garlic and chilli/paprika and fry for another minute.
Add the tomatoes, water, honey, salt and pepper and then bring to a boil.
Add the courgette noodles, stir and then simmer for 20 minutes.
Crack open 4 eggs, put on top of the tomatoes and noodles and cook for another 10 minutes until the egg has cooked. Turn the heat up and cover the pan if they aren’t cooking through.
Transfer to bowls and top with feta.