Harissa and Kale Zucchini Noodle Skillet with Feta
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
1tablespoonextra virgin olive oil
1garlic cloveminced
1/4cupdiced shallots
1cupdiced tomatoesor half a 14oz can of diced tomatoes
2tbspspicy red pepper Harissa sauce
1/2teaspooncumin
1small pinch of saffron
salt and pepperto taste
1.5cupschopped kale
1/2cupchickpeas
1large zucchini or 2 mediumBlade C, noodles trimmed
2whole eggs
1/4cupcrumbled feta
chopped parsleyto garnish
Instructions
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.
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.
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.
Remove the cover, garnish with parsley and feta. Enjoy!
Recipe Notes
Per serving (1 out of 2) - Calories: 437, Fat: 14g, Saturated Fat: 3g, Carbs: 49g, Fiber: 15g, Sugars: 15g, Protein: 33g, Sodium: 602mg