Egg in a zucchini noodle nest with tomato, basil and feta
Think of this as an elevated breakfast hash that really can be enjoyed at any meal of the day. Be sure to stir often while the garlic cooks so that it doesn't burn and become bitter. You cook it just long enough to tame its bite and to infuse the oil with flavour.
1 clove(s), crushed
Dried chilli flakes
1 small, spiralised
150 g, halved
Reduced fat feta cheese
1 tbs, crumbled
2 tbs, chopped
- Heat oil in a medium non-stick frying pan over medium heat. Cook garlic and chilli flakes, stirring, for 1 minute or until fragrant. Add zucchini and tomato and season with salt and pepper. Cook, stirring, for 2-3 minutes or until tomatoes have softened.
- Create a well in centre of vegetable mixture. Carefully crack egg into centre. Cook, uncovered, for 3-4 minutes or until white is set and yolk is cooked to your liking. Sprinkle with feta and basil to serve.
This recipe really shows off the versatility of the spiralizer. Other vegetables that spiralize well include trimmed broccoli and cauliflower stems, peeled sweet potato, peeled butternut pumpkin and carrot. Don't forget that many fruits can be turned into noodles, too: Asian pear, apple, crisp eating pears, even crisp persimmons.