Prep time5 minsCook time35 minsTotal time40 mins
gluten-free, paleo, dairy-free, nut-free, whole30
Serves: 4-6 servings
4 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil, divided
2 medium zucchini (about 1 pound), cut into thin noodles with a spiralizer, mandoline or a knife
1 small yellow onion, peeled and diced
1 small red bell pepper, cored, seeded and diced
1 small jalapeño, cored, seeded and finely chopped
4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon cumin seeds
1 teaspoon fennel seeds
pinch of red pepper flakes, optional
1 28-ounce can of organic crushed tomatoes* (mine were fire roasted)
¼ cup water (you may want more)
2 tablespoons organic tomato paste
1-2 teaspoons honey (optional, to taste)
Sea salt and pepper, to taste
4-6 large local farm fresh eggs
½ cup sheep's milk feta cheese or goat cheese, crumbled (optional)
small handful fresh parsley, roughly chopped
Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the zucchini noodles and cook for 3-5 minutes, to soften up a bit. Remove the zucchini noodles from the pan and drain off any excess liquid. Set aside.
Place the skillet back over a medium-high heat and add the remaining olive oil. Add the onion and peppers. Cook, stirring until softened, 5-7 minutes. Add the garlic, paprika, cumin seeds and fennel seeds. Cook, stirring, until fragrant, just about a minute or two.
Add the tomatoes, water, tomato paste and honey, reduce the heat to medium and simmer for about 15 minutes. The sauce should be thickened, but not too thick. Add more water, if need be. Taste the sauce, season with salt and pepper to your liking. Add the zucchini noodles and a handful of fresh parsley - toss around in the sauce, making sure the noodles are evenly distributed and covered completely in sauce
Using the back of a wooden spoon, make slight indentations in the sauce for the eggs. Crack the eggs into indentations on the surface of the sauce, so they are evenly spaced. Cover the skillet with a lid, cook the eggs until just set, about 5-10 minutes. The egg whites should be firm, the yolk a little runny. Remove from the heat. Sprinkle crumbled feta and fresh parsley over top.
Spoon the zucchini noodles, sauce and eggs into bowls. Add more feta and parsley, if you'd like. Serve immediately. Serve with crusty bread or pita, if you wish.
*Note: You could also use 2 pounds fresh, ripe tomatoes, cored and diced - be aware though, you may need to cook the sauce a bit longer than the 15 minutes, if using fresh tomatoes.
1 (12 pound) whole turkey
3/4 cup TERRA DELYSSA
Extra Virgin Olive Oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
Preheat oven to 325 degrees F
Clean turkey (discard giblets
place in a roasting pan with a pan with a lid.
In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper.
Using a basting brush, apply
the mixture to the outside of
the uncooked turkey.
Pour water into the bottom of the roasting pan, and cover.
Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F
Remove bird from oven, and allow to stand for about 30 minutes before carving.