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Shakshuka with Zucchini Noodles (Zoodles)

Joy Bauer's Shakshuka Zucchini Noodles
Joy Bauer's Shakshuka Zucchini NoodlesTODAY

Chef notes

If you love digging into a heaping bowl of pasta, then let me introduce you to your new favorite meal. Shakshuka is a one-skillet dish that’s popular in Middle Eastern countries. I put my own spin on it by simplifying the recipe and replacing the side of carb-loaded bread with lighter, nutrient-packed zucchini noodles. Although it’s typically a breakfast food, shakshuka can be served any time of day — it makes a delicious eggs-for-dinner recipe. And did I mention you get a huge portion for less than 300 calories? Can’t beat that!

Swap idea: For quicker prep, instead of the fresh garlic, you can add a dash of garlic powder and onion powder to the zucchini noodles as they cook.

Makes 1 serving

280 calories, 4 grams fiber, 20 grams protein

Nutrition analysis courtesy of Genesis® R&D


  • Nonstick oil spray
  • 1/2 onion chopped
  • 1/2-1 cup red or green bell pepper, seeded and chopped (optional)
  • 2 cloves garlic, minced
  • 2 medium zucchini, cut into zucchini noodles using a spiral slicer
  • 1/2-1 cup marinara sauce
  • Optional spices: Onion powder, garlic powder, red pepper flakes, cumin
  • 2 eggs
  • 2-3 tablespoons Parmesan (optional)
  • Fresh parsley, for garnish
  • Salt and pepper


Liberally coat a skillet with nonstick oil spray and warm over medium heat. Add onion and optional bell pepper and sauté until onion is translucent, soft and nicely caramelized, about 8 minutes. During the last minute, add garlic and sauté so it’s browned but not burned. Add zucchini noodles and sauté for about 2 minutes to slightly soften and combine with onions and garlic.

Add marinara sauce and preferred spices to the skillet and mix using a wooden spoon. Use the back of a wooden spoon to make slight indentations in the sauce for the eggs. Carefully crack the eggs (be careful not to let the yolk break) into the indentations on the surface of the sauce. Cover the skillet with a lid and cook for about 5 to 7 minutes, or until the eggs are set. The egg whites should be firm and the yolk should be a little runny.

Carefully transfer to a plate or bowl (or serve from the skillet like they do in Middle Eastern countries) and top with optional grated Parmesan and fresh parsley. Season with salt and pepper to taste.