Shakshuka With Zucchini Noodles

Spiralize the zucchini using the fettuccine blade on the Veggie Spiralizer, snipping the noodles. PPlace the zucchini noodles on a cutting board lined with a paper towel and sprinkle with salt to release excess moisture.

De-stem the jalapeño and cut it in half lengthwise. Remove the seeds and cut the jalapeño into chunks.

Place the jalapeño, onion, garlic, and cumin into the Manual Food Processor and process until coarsely chopped. Remove and set aside.

Cut the tomatoes into quarters. Place them into the processor and chop until pureed.

Heat 1 tbsp (15 mL) of the oil in a 12" (30-cm) skillet over medium heat for 3–5 minutes. Add the zucchini noodles and cook until the noodles are softened, about 3–5 minutes. Remove the noodles from the skillet, place them into a colander, and press them with paper towels to drain.

Add the remaining oil to the skillet. Cook the pepper mixture until softened, about 2–3 minutes.

Stir in the chopped tomatoes, tomato sauce, and zucchini noodles. Cover and simmer for 5–6 minutes.

Gently crack 8 eggs into the skillet, spacing them about 1" (2.5-cm) apart. Cook, covered, until the eggs are just set, about 4–5 minutes. (The egg whites should be firm and the yolk a little runny).

Remove the skillet from the heat and sprinkle parsley on top.