Zucchini Shakshuka
Attention foodies on low-carb or diabetic-friendly diets! Enjoy the robust, garden-fresh flavors of The Jersey Tomato Co. sauce without all the carbs from spaghetti, linguine, or other pastas. Watch the video for easy-to-follow instructions that make the hardest part of this recipe is pronouncing “shakshuka.”
This recipe is courtesy of our brand partner and culinary consultant Tom Colicchio - a renowned chef, restaurateur, and food activist.
Ingredients
2 tbsp.olive oil
1 large onion, chopped
3 cloves garlic, finely chopped
1 large zucchini, cut into ¼ inch half moons
1 tsp. cumin
1 tsp. paprika
6 large eggs
Salt & Pepper
Handful chopped fresh herbs cilantro & parsley
Directions
Preheat the oven 375F.
Heat olive oil in a large heavy bottomed, oven safe pan ( cast iron recommended).
Add the onions and zucchini and cook until the vegetables begin to soften, about 5 minutes, stirring frequently.
Add the garlic, cumin and paprika and continue to cook until fragrant. Add the Arrabbiata sauce and bring to a simmer. Continue cooking until it begins to thicken, approximately 8 to 10 minutes. Season with salt and pepper.
Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with fresh herbs and serve with hot sauce if desired.
Bon Appétit!
