Zoodle Egg Bake
There's something so peaceful and calming about snowy weekends. The quietness that envelopes the streets, the cozy clothes, and the warming meals make me so happy. Especially as the holidays near.
I always enjoy making something like chili or soup on days like today, but I decided to experiment a little with shakshuka. I know, I know, the name turned me away from making it so many times. Something about it makes it seem like it won't be simple or will require ingredients you don't already have in your cabinets.
This one couldn't be more simple, and you might even have some of the ingredients in your house already! I used Veggie Noodle Co's Zucchini Veggiccine, and it added such a nice texture to other plain shakshuka's I've made in the past.
I just had some for dinner, and will definitely be having the leftovers for breakfast tomorrow.
So grab your fuzzy socks, favorite blanket, crispy bread and dig in!
- 1 heaping tbsp. ghee (or grass-fed butter)
- 1/2 medium yellow onion, chopped
- 1/2 red bell pepper, chopped
- Salt + pepper
- Seasonings of choice - I used 1 tsp. Paprika + 1 tsp. garlic powder
- 2 cans of fire roasted diced tomatoes (mine were 14.5 oz)
- 3 tbsp. tomato paste
- Zoodles (I used 5 oz. or half a package of Veggie Noodle Co.)
- 5 eggs
- 1 avocado, sliced
- Pre-heat oven to 350 F
- In a skillet over low-medium heat, melt the 2 tbsp. ghee
- Add in the onions, peppers, salt, pepper, tsp of garlic powder, and tsp of paprika. Cook for about 2-3 minutes
- Drain some of the liquid from the diced tomatoes, and add both to the skillet along with the 3 tbsp of tomato paste. Mix well
- Stir in about half of the Zoodles you have
- Make a slight divet or nest area, and crack each egg directly into the tomato mixture in the skillet
- Bake in the oven for about 10 minutes, or until the eggs are cooked and the edges get slightly crispy
- Top with the extra zoodles, sliced avocado, salt, and pepper
- Scoop out desired amount, and enjoy! Try with toast for a little crunch