Spicy Zucchini Spaghetti Skillet with Kale, Garbanzo Beans and Poached Eggs

I just so happen to currently be feeding a cowboy who doesn't want to eat carbs. So, in the midst of my "Eat Pretty" studies, I've been trying to cook a little more seasonally, and I just so happen to have a love for summer zucchini and my vegetable spiralizer, so I decided to make zucchini noodles for dinner tonight. I've also been trying to expand my cuisine, and I love a good Harissa sauce, so I made up this little skillet pasta that is loaded with awesome nutrients and lots of fiber (to keep that cowboy nice and full since it's meatless!)

What you'll need:

2 medium zucchini
1.5 C Kale, chopped
2 cloves of garlic, minced
3/4 C garbanzo beans
2 large eggs
1 shallot, diced
8 oz diced can tomatoes, drained
1/2 TBSP avocado oil
1/2 TSP cumin
Salt and pepper
Parsley and feta to garnish

In a large cast iron skillet, heat your oil over medium-low heat. Add your shallots and garlic to the oil and cook until fragrant, about 30 seconds. 

Add your Harissa sauce and tomatoes to the pan and let cook down, about 1 minute.

Add the chopped kale and let cook until the sauce is reduced.

Meanwhile, using your spiralizer, prep your zucchini noodles 

After the sauce and kale have cooked down a bit, add the garbanzo beans and zucchini noodles to the pan, mix to combine. 

Move the zucchini mixture around and create two pocked. Crack your eggs into the pockets and cover. Let your eggs cook for about 5 minutes, or until the whites have set. 

Top with chopped parsley and feta

Make sure to break your yolk and mix with the rest of the dish, it creates a delicious creamy texture!


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