Zoodle Egg Nests – Breakfast for Dinner
Zoodles are very versatile, you can sauté them and top with your favorite sauce (pasta sauce, pesto, or smashed avo and lemon), add roasted tomatoes and a protein like grilled shrimp or meat or roasted chickpeas for a quick meal. Here, I just sautéed the zoodles on the stovetop and added a pasture-raised egg in the middle. You can also prepare this in the oven on a baking sheet and cook at 350 degrees F for about 10 min or so if you prefer. I used fresh zoodles, but also have both zucchini noodles and carrot noodles in my freezer for when I don’t have fresh produce on hand (I found frozen options at Trader Joe’s and MOM’s Organic Market).
Zoodles (amount depends on how many you’re making. I used roughly half of a pack from Trader Joe’s for two “nests”)
2 pasture-raised eggs
Red pepper flakes
Trader Joe’s everything but the bagel seasoning (the best!)
1. In a large bowl, toss the zucchini noodles with olive oil, salt and pepper.
2. Add olive oil to a pan and sauté the zoodles for a few minutes over Medium heat.
3. Create two little “nests” and crack an egg in the middle. Sauté for a few more minutes then cover with a lid until eggs are cooked.
4. Top with s+p, and red pepper flakes. Add some sliced avocado with TJ seasoning and enjoy!