Name: Spicy noodle shakshuka recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil; 1 brown onion, halved, sliced; 1 red capsicum, chopped; 3 garlic cloves, thinly sliced; 10.00 gm ground cumin; 2 tsp ground coriander; 1/2 tsp dried chilli flakes; 3 x 400g cans diced tomatoes; 3 x 70g bundles plain instant noodles; 2 zucchini, cut into zoodles; 4 eggs; 62.50 ml fresh coriander sprigs

Spicy noodle shakshuka recipe

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Family-friendly vegetarian dinner ready in just 30 minutes for Meatless Monday.

Ingredients:

18.20 gm extra virgin olive oil
1 brown onion, halved, sliced
3 garlic cloves, thinly sliced
10.00 gm ground cumin
2 tsp ground coriander
1/2 tsp dried chilli flakes
3 x 400g cans diced tomatoes
3 x 70g bundles plain instant noodles
2 zucchini, cut into zoodles
4 eggs
62.50 ml fresh coriander sprigs

Instructions:

In a large, deep frying pan with a 30cm round top, heat oil over medium-high heat. Add onion, capsicum, and garlic, and cook while stirring for 3 minutes until softened. Mix in cumin, ground coriander, and half of the chili flakes, and cook for 30 seconds. Add tomato and 1 1/2 cups of water, season with salt and pepper, and bring to a boil.
Break each bundle of noodles in half and gently place them into the pan. Let them cook in the sauce for 4 minutes or until they begin to soften. Add the zucchini and season with salt and pepper.
Create 4 wells in the noodle mixture and carefully crack 1 egg into each well. Cover and cook over medium heat for 8 to 10 minutes until egg white is set to your preference. Season with salt and pepper, garnish with fresh coriander sprigs and the remaining chili, then serve.

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