Spiralized Shakshuka

Spiralized Shakshuka

I have made shakshuka many times before but never have I added spiralized vegetables. The idea came to me when I was sent a GEFU spiral slicer from Steamer Trading. They asked me to get involved in their healthy eating promotion for the New Year.

I adore shakshuka. A simple dish to prepare that hits all the taste spots. Zingy spiced tomatoes with creamy eggs is a go to brunch or light supper dish in Tara’s Busy Kitchen. The addition of spiralized veggies came to me when I couldn’t sleep one morning. My cats had had a tiff at 3.45am and woke me up. I couldn’t get back to sleep – don’t you just hate that? Lying in bed for what seems like an eternity until its an appropriate time to get up! Well, it would seem I have moments of genius in this half sleep state and so a spiralized shakshuka was born.

It’s by no means traditional but that doesn’t matter. What does matter is that we are cramming lots of yummy vegetables into an already healthy dish. It’s a win, win!

The GEFU Spiral Slicer was extreamly easy to use and much like a giant pencil sharpener. It made light work of my carrots and at a later trial courgettes. However I have to say it didn’t like my sweet potato too much. I don’t know if it was the shape or the size but I really struggled to get anywhere with that particular vegetable.

With two blades to get a varied veggie noodle you can opt for fat or thin. For my recipe I went fat but it really wouldn’t make a difference. Be careful when handling though as those blades are pretty sharp.

The Spiral Slicer is very compact and easy to store. In a relatively small kitchen like mine, that makes all the difference.

Spiralized Shakshuka
Serves 2
Write a review
Total Time
30 min
Total Time
30 min
  1. 1/2 onion sliced thinly
  2. 1/2 red chilli (seeds removed if you don’t like spicy)
  3. 1 can chopped tomatoes
  4. 2 large carrot spiralized
  5. 1 can chickpeas, drained
  6. 1/2 tsp smoked paprika
  7. 1 clove garlic finely chopped
  8. 4 eggs
  9. 1 tbsp feta cheese (optional)
  10. 1 tbsp chopped parsley or chives (optional)
  1. In a frying pan, saute onion, garlic and chilli for 5-6 minutes until soft. Add chickpeas, paprika and carrot and cook for an additional 5 minutes or until the carrot begins to soften. Add chopped tomatoes and their juices and bring to a boil. Reduce heat to medium low and simmer for about 10-15 minutes until sauce thickens a little bit.
  2. Create a little hole or well in the pan for the eggs. Crack the eggs into the holes and cover pan with a lid. Cook over low heat until the whites are set but the yolks are still runny (about 5-8 minutes). Garnish with parsley and feta if desired. Serve with toasted sourdough bread for dipping!
Tara's Busy Kitchen (and other stories) http://tarasbusykitchen.com/

For all your kitchenware items including the GEFU Spiral Slicer head over to Steamer Trading.

Disclaimer; Steamer Trading sent me a GEFU Spiral Slicer to review. I was not paid for the article and all views are my own as always. 

Leave a Reply