Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs
Try this Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs recipe
Try this Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs recipe
- 1 garlic clove minced
- salt and pepper to taste
- 1/2 tsp cumin
- 2 whole eggs
- 1/2 tbsp olive oil
- 2 medium zucchinis blade c
- 1/4 cup diced shallots
- 1 cup diced tomatoes (or half a 14oz can of diced tomato
- 2 tbsp mina harissa spicy red pepper sauce
- 1 small pinch of saffron
- 1.5 cups chopped kale
- 3/4 cup chickpeas
- feta and chopped parsley to garnish
- Carbohydrate 52.32803 g
- Cholesterol 423 mg
- Fat 15.9233087503618 g
- Fiber 14.6750621781349 g
- Protein 28.93415125 g
- Saturated Fat 3.74670937504996 g
- Serving Size 1 1 Serving (187g)
- Sodium 197.713161458341 mg
- Sugar 37.6529678218651 g
- Trans Fat 2.8451607500098 g
- Calories 459 calories
Step-by-step
- 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!
Zucchini noodles require immediate salting and pressing if you wish to avoid a watery pan. Raw summer squash holds over ninety percent water by weight. Direct heat forces that moisture outward instantly. Combining spiralized zucchini with acidic tomato bases and dense proteins creates distinct structural challenges in a single pan. Managing water content dictates whether your dish remains crisp or dissolves into a soup. Strategic additions keep textures distinct.
Handling High-Moisture Vegetables
Cast iron conducts heat evenly, which helps evaporate excess liquids rapidly over medium-low flame. Saffron threads demand a warm medium to release their distinctive golden color and complex aroma into the tomato and harissa reduction. Kale leaves shrink significantly as their cellular walls break down under heat. Adding chickpeas late provides structural contrast against the softer greens and noodles. If you lack a cast-iron skillet, heavy stainless steel pans function similarly provided you monitor the heat closely to prevent scorching the garlic and shallots during the initial thirty-second saute.
Reimagining Leftovers and Second-Day Meals
Starchy vegetables and high-water noodles behave unpredictably after refrigeration. Zucchini strands release residual water overnight, softening further upon reheating. Drain any accumulated liquid through a fine-mesh strainer before returning the noodles to a hot pan. Introduce a splash of fresh olive oil to restore mouthfeel without adding heavy fats. Incorporating fresh greens like chopped parsley just before serving revitalizes muted flavors. Poaching fresh eggs directly into the warmed mixture provides proteins that taste newly prepared even when utilizing day-old vegetable bases.
