Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

gluten freevegetarian
Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

During my five months living in South Kensington in London, while studying abroad, I ate a lot of food. I loved the food in London. Funny enough, all of my friends who studied abroad in Italy, France, and other glamorous European countries kept saying, “Oh, the food must be terrible!” 

Au contraire! The food in London is like that of New York City – a melting pot of all the greatest cuisines. I slurped up curries, devoured pad thai and grew very fond of this little Moroccan restaurant a few blocks away, called Couscous Darna

Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

I’ll never forget that restaurant. I always wanted to sit in the corners with the pillowed window sills. It was absolutely magical – the smells from the kitchen filled the restaurant and transported its patrons to an exotic city with different people, traditions, culture and of course, food

Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

Ever since discovering Moroccan food, I’ve been hard-pressed to find a similar experience in NYC, near me. This is why I’m a proponent of cooking most meals at home – you can make whatever your heart desires at any moment! 

Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

Enter Mina Harissa‘s Spicy Red Pepper Sauce. A couple tablespoons of their delicious, fragrant sauce and my tomato sauce was transformed. 

Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

This skillet is meant to be shared between two people…. of course, preferably on a window sill in London, surrounded by pillows, Europeans and some mint infused cocktails

Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

The poached eggs seep into the harissa-spiced sauce and create a creamy, delicious flavor for the zucchini noodles. Plus, the cumin and saffron seem to stick to the chickpeas and add an extra kick to the dish.

Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

This skillet wouldn’t have worked without the harissa sauce. What I love most about this Mina Harissa product is the ingredient list: red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar & salt. No wonder it’s so good!

Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

What’s your favorite type of cuisine?

Disclaimer: Although Casablanca Foods provided complimentary products and compensation for this recipe, all opinions are my own.

Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

Yields 2

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1/2 tbsp 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 Mina Harissa Spicy Red Pepper Sauce
  • 1/2 tsp cumin
  • 1 small pinch of saffron
  • salt and pepper, to taste
  • 1.5 cups chopped kale
  • 3/4 cup chickpeas
  • 2 medium zucchinis, Blade C
  • 2 whole eggs
  • feta and chopped parsley, to garnish

Instructions

  1. Place a medium cast iron skillet over medium-low heat and add in the olive oil. 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!
7.8.1.2
126
https://inspiralized.com/harissa-zucchini-spaghetti-skillet-with-kale-chickpeas-and-poached-eggs/

Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

 

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

26 comments

I've heard amazing things about that harissa sauce! Definitely need to track it down and try it already. This dish sounds amazing. Love everything about it Ali!
Thanks Laura - you definitely need to try it out! An easy way to spice up any dish.
The flavors in this have me swooning! WOW - feta combined with all the spices and veggies - simply wow! I was in London in the 90's and you are so right - the food there was so so good - my favorite cuisine is Indian and there were some really awesome little Indian restaurants there!
hipfoodiemom says:
omg, I love this! Saw this on instagram. . going to have to find some Mina Harissa Spicy Red Pepper Sauce stat!!!
Yes - you do! It's totally delicious.
Lorely says:
This looks sooooo good! My husband and I love harissa! Been making zucchini noodles a lot these days...my noodles get soggy when they cook in the pan for even just 1 minute (So I just put it in, toss it around and off the heat it goes)...how do you make yours stay firm? :-)
Lorely - it's completely preference - I like mine medium soft! Sometimes, the more you toss, the soggier they get. With this recipe, you just cover the pot and let it cook. The steaming cooks a bit slower than tossing! Hope that helps.
OMG the egg in this recipe - ughhhh kills me! SO GOOD!
This sounds amazing - I am also in love with Harissa! I'll have to look for that bran :)
Joanne says:
I have a jar of that exact harissa in my fridge RIGHT THIS SECOND. This meal is just SO my kind of food. Want.To.Inhale.
KuroiShi says:
The recipe looks really good, but I had a hard time taking the writing seriously with all the italics and bolds...
Haha, I used to do that - my more recent posts don't use that style anymore. You live and you learn!
Jackie says:
Found your wonderful creation while looking for new ways to use our harissa. Love what you've done with the harissa. Thank you for the great idea. We love harissa. Our homes new favorite sauce.
Thanks for the kind words, Jackie !
Steph says:
Made this two nights and the cauliflower, prosciutto, yogurt zoodles tonight -- both delicious! Loving your recipes!
Pattie Lazarus says:
This was magnificent! I use harissa powder and substituted goat cheese for feta as I had none of the latter. I'm so totally hooked! TY
Jay says:
New to zoodles, so your recipes was the first I hit on. Are the chickpeas canned or dried? thx
Billy says:
So excited to make this at home. I love harissa and have been trying to find more recipes that use it as an ingredient. Thank you so much for sharing!
Meaghan says:
You will LOVE this then!

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales