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
- 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.
- 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.
- 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