Average: 0 (0 votes)
Active time
15 minutes
Total time
25 minutes
4 servings

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


  1. Heat oil in large, deep nonstick skillet over medium-high heat. Cook garlic and chili flakes, stirring constantly, for 1 minute or until softened. Add zucchini noodles, salt and pepper and cook, tossing gently, for 1 to 2 minutes or until zucchini has softened. Stir tomatoes, spinach, lemon zest and juice gently into zucchini mixture until well combined. Cook for 1 to 2 minutes or until spinach is wilted and tomatoes are warmed through.
  2. Meanwhile, bring 2 to 3 inches of water to boil in a large saucepan or deep skillet. Adjust heat setting to keep liquid simmering gently. Break eggs, 1 at a time, into custard cup or saucer. Slip each egg into water holding dish close to the surface. Cook eggs to a soft poach – about 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. (do not stir.)Lift eggs from water with slotted spoon; drain well.
  3. Divide zucchini mixture among 4 dinner plates and garnish with parmesan and basil. Top each with 1 poached egg. Serve immediately.

Recipe and photo courtesy of Egg Nutrition Center


Calories: 250; Total Fat: 16g; Saturated Fat: 5g; Sodium: 390mg; Total Carbohydrate: 18g; Fiber: 4g; Protein: 15g.

Yield: 4 servings

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