2 tablespoons extra virgin olive oil
2 garlic cloves, minced
½ teaspoon red chili flakes
4 medium zucchini, spiralized into noodles ( about 4 cups)
¼ teaspoon salt and pepper
2 cups cherry tomatoes, halved
2 cups packed baby spinach
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
4 large eggs
¼ cup parmesan cheese
½ cup basil leaves, thinly sliced
Recipe and photo courtesy of Egg Nutrition Center [1]
Links
[1] http://www.eggnutritioncenter.org/recipe/zucchini-noodles-poached-egg-topper/