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Harissa and Kale Zucchini Noodle Skillet with Feta

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 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

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