Egg in a zucchini noodle nest with tomato, basil and feta
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
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.
Ingredients
Olive oil
1 tsp
Garlic
1 clove(s), crushed
Dried chilli flakes
¼ tsp
Zucchini
1 small, spiralised
Cherry tomatoes
150 g, halved
Egg(s)
1 medium
Reduced fat feta cheese
1 tbs, crumbled
Fresh basil
2 tbs, chopped
Instructions
1
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.
2
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.
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