SHAKSHUKA WITH ZUCCHINI NOODLES

~ Pampered Chef

2 medium zucchini
1/2 t. salt
2 T. canola oil, divided
1 jalapeno, seeded and finely chopped
1 small onion, finely chopped
3 garlic cloves, minced
2 t. cumin
2 medium tomatoes, finely chopped
8 oz. can tomato sauce
8 eggs
1/2 c. loosely packed parsley

Spiralize the zucchini with the fettucine blade of your Veggie Spiralizer, snipping the noodles to a manageable length. Place some paper towels on your counter or cutting board, then top with zucchini noodles. Sprinkle with salt to drain excess moisture.

Heat one tablespoon of oil in a 12" skillet over medium heat for 3-5 minutes. Add salted zucchini noodles and cook 3-5 minutes or until softened, tossing occasionally. Remove from skillet, place in a colander, and press with paper towels to drain excess moisture.

Add remaining tablespoon of oil to skillet and cook jalapeno, onion, garlic, and cumin for 2-3 minutes or until softened. Stir in chopped tomatoes, tomato sauce, and zucchini noodles. Cover and simmer 5-6 minutes.

Gently crack eggs into skillet, spacing them 1" apart. Cover and cook 4-5 minutes or until eggs have just set.

Remove skillet from heat and use Herb Mill to grate parsley over the dish before serving.

Notes: It's really important to drain your noodles well to prevent this dish from being too runny. I've linked a couple of the Pampered Chef tools the recipe calls for, but you can use whatever you have on hand if you don't own those particular products.