Get ready to fall in love with zoodles (zucchini noodles)! These spiralized veggies add a nutrient boost to this anything-but-normal meal. Top with a poached egg for a well-rounded dish.
Instructions
- HEAT oil in large, deep nonstick skillet on 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 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 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 Notes:
*The USDA recommends cooking eggs until the yolk and whites are firm.
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