Harissa and Kale Zucchini Noodle Skillet with Feta

gluten freevegetarian
Harissa Zucchini Noodle and Kale Skillet with Feta

I am so excited to bring this ‘oldie but a goodie’ recipe out from the archives.

Not only have I updated the recipe to read more clearly, but the lovely Sarah Fennel from Broma Bakery took these photographs for me! How gorgeous?

In an effort to not drive myself crazy bending over and taking loads of photos to prepare this blog for my absence post-baby, I’ll be having Sarah show some of my old recipes some love, with a photography makeover!

Sarah’s such a talented photographer and a friend and I am so happy to have her photos on this blog – honored, even! I mean, I’m constantly drooling over her Instagram.

Harissa Zucchini Noodle and Kale Skillet with Feta

This zucchini noodle skillet is chock full of healthy veggies and has a delicious harissa flavor that’s beautifully spicy – the feta sprinkled on top gives a burst of salty that complements the runny eggs, soft kale, and harissa. The chickpeas and eggs are an easy, lean protein source that makes this dish friendly for breakfast, lunch OR dinner.

What I love most about this recipe (originally posted here) is that it all happens in ONE skillet, so it’s a one-pan meal that’s easy for cleanup.

Grab a friend, sibling, parent, spouse, whatever and enjoy this meal together – perhaps with some crusty multigrain bread on the side for dipping the leftover sauce!

Harissa Zucchini Noodle and Kale Skillet with Feta

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 13 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 2

Harissa and Kale Zucchini Noodle Skillet with Feta

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • 1/4 cup diced shallots
  • 1 cup diced tomatoes (or half a 14oz can of diced tomatoes)
  • 2 tbsp spicy red pepper Harissa sauce
  • 1/2 teaspoon cumin
  • 1 small pinch of saffron
  • salt and pepper, to taste
  • 1.5 cups chopped kale
  • 1/2 cup chickpeas
  • 1 large zucchini or 2 medium, Blade C, noodles trimmed
  • 2 whole eggs
  • 1/4 cup crumbled feta
  • chopped parsley, to garnish


  1. Heat the oil in a medium non-stick or cast-iron skillet. Once the oil heats, add in garlic and shallots. Cook for 30 seconds and then add in the diced tomatoes, harissa sauce, cumin, saffron and season with salt and pepper. Stir to combine and let cook for 1 minute.
  2. Add in the chopped kale, stir to combine and let cook until sauce is reduced. Once sauce is reduced, add in the zucchini noodles and chickpeas. Toss the noodles around until covered in the sauce.
  3. Move the mixture around to create two pockets for the eggs. Crack one egg into each pocket. Cover the skillet and let cook for about 5 minutes or until egg whites have fully set.
  4. Remove the cover, garnish with parsley and feta. Enjoy!


Per serving (1 out of 2) - Calories: 437, Fat: 14g, Saturated Fat: 3g, Carbs: 49g, Fiber: 15g, Sugars: 15g, Protein: 33g, Sodium: 602mg

Harissa & Kale Zucchini Noodle Skillet with Feta

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Tess says:
Where do you buy harissa sauce?
Ali Maffucci says:
Tess, your average grocery stores carry it! You can also try Amazon, if that fails!
Julie says:
Trader Joe's has a great one with super clean ingredients!
Mary Beth says:
Wow! I want to rush home and make this right now! Julie, thanks for the tip on Trader Joe's. Ali, the photography is beautiful. You're lucky to have such a talented friend!
Janet says:
I love that you now have calorie counts, but I think this one may be off. I thought it sounded high for the ingredients and ran it through a recipe calculator. I came up with 323 calories per serving. Can you double check? Thanks!
Leslie says:
Hi Ali: I have a question about this recipe. You have said before not to cook zucchini noodles with salt because they release so much water. There is salt in this skillet recipr. Is that ok?
di beach says:
That's a lot of Harrisa unless you like your food super piquante! The spice mix I buy here in Spain is perhaps stronger than what you get in the states but I would suggest using less and ramping up if it's ok.
Ben Myhre says:
This looks tasty! I think I will be adding this to my list of things to make!
cakespy says:
This looks incredible!! I love zucchini and I love egg. I also love all of the surrounding ingredients! Looks like a perfect meal.
Stephanie says:
I made this with beet greens instead of kale because that's what I had, used a whole can each of the chickpeas and canned diced tomatoes, and didn't have harissa so used a blend of hot sauces. It was still really delicious! Have to find some harissa and make it again.
Sandra says:
One large zucchini was way way too much. Just use one medium to small
I Think points are high as well as calories??
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I'm a total emotional eater. 🤡🙋🏻when I'm feeling sad, mentally tired, or just 'off,' I eat. to me, food is therapeutic and cooking is cathartic. and while yes, I often reach for something chocolatey or a literal bag of bread 🍞, I usually want a long therapy session in the kitchen and since I don't bake, it usually ends up some sort of pasta, an epic sandwich, or like today, with this flavorful salad. 🥕⁣

I woke up in a little bit of a funk and I decided to make a fancy salad for lunch and this Roasted Carrot & Beet Farro Salad with goat cheese, pecans, cranberries, and frisee lettuce was born. 30 minutes later, I feel much better, and now I'm waiting to digest so I can hop on the @onepeloton, squeeze in a quick workout and end my day early to spend it prepping for Luca's birthday festivities tomorrow. 🎉 🎈 ⁣

speaking of - anyone have any tips for building a balloon garland??? 😅