Zoodles Shakshuka Style

Ingredients for 3 servings:

• 2 zucchini, approx. 200 g each
• 1 radish(s)
• 2 tsp salt
• 2 tbsp olive oil
• 1 onion(s)
• 2 garlic cloves
• 2 can/n tomatoes (San Marzano)
• 1 tsp salt
• ½ tsp pepper
• 1 tsp Ras el Hanout
• ½ tsp cumin powder
• ½ tsp coriander powder
• ¼ tsp cayenne pepper
• ¼ tsp cinnamon powder
• 1 pack of goat’s cheese
• 6 small eggs

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

vegetarian, low-carb

Make zoodles from the zucchini and peeled radish, season with 2 teaspoons of salt, and drain in a colander for about 1 hour. Meanwhile, dice the onion and slice the garlic, then sauté gently in olive oil – do not brown. Add the tomatoes and mash lightly with a fork. Add the spices and slowly reduce the sauce with the lid open. Season to taste. Preheat the oven to 200°C (top/bottom heat). Taste the zoodles; if they’re too salty (most of the salt should have drained off with the liquid), rinse briefly, and squeeze dry again. Then arrange them in a baking dish. Pour the hot sauce over the zoodles. Sprinkle the cream cheese in about 8 flakes over the zoodles and press them in lightly. Bake in the oven until bubbling, about 20 minutes. Remove from the oven, make indentations with a spoon, and drop the eggs into the indentations. Return the casserole to the oven and cook for another 5-10 minutes, until the egg whites have set and the yolk is still a little runny.