Zoodle Noodle Egg Bowl
Turn Your Dinner Eggs Around and Around!
We love this healthy zoodle noodle egg bowl. Cut immediately into your poached eggs upon serving to let the yolk serve as a savory, rich sauce for your noodles.
Pro tip: swap spaghetti noodles for spaghetti squash for a low carb alternative.
Thank you Incredible Egg for the recipe!
Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
4 Large Braswell Family Farms eggs
1 1/2 cups whole wheat spaghetti
2 Tbsp. extra virgin olive oil
2 medium garlic cloves, minced
1/2 tsp. red chili flakes
4 medium zucchini, spiralized into noodles
1/4 tsp. each salt and pepper
2 cups cherry tomatoes, cut in half
2 cups packed baby spinach
1 tsp. lemon zest
1 Tbsp. lemon juice
1/4 cup thinly sliced basil leaves
Bring large pot of water to boil, add spaghetti and cook per package directions.
While pasta is cooking, heat olive oil in a large, deep nonstick skillet on medium-high heat. Add garlic and chili flakes and cook for 1 minute, stirring continually. 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 or another 1 to 2 minutes or until spinach is wilted and tomatoes are warmed through.
When pasta is done, drain and add to skillet mixture. Remove from heat.
Heat 2 to 3 inches of water in a large saucepan to boiling. Adjust heat to keep liquid simmering gently.
Break eggs, 1 at a time, into a cup. Holding dish close to surface, slip egg into water.
Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from water with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired.
Divide zucchini and pasta mixture among 4 dinner plates or bowls, Top each with 1 poached egg and garnish with basil. Serve immediately.