Go Back

Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2

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

  • 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.
  • 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!