Zucchini Noodles with Poached Egg Topper

25 minutes
4 servings
Zucchini Noodles with Poached Egg Topper
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  • 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 halved cherry tomatoes
  • 2 cups packed baby spinach
  • 1 tsp. lemon zest
  • 1 tbsp. fresh lemon juice
  • 4 large eggs
  • 1/4 cup shaved Parmesan
  • 1/4 cup thinly sliced basil leaves
  1. HEAT oil in a large, deep nonstick skillet on medium-high heat.  COOK garlic and chili flakes for 1 minute, stirring continually, 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 another 1 to 2 minutes or until spinach is wilted and tomatoes are warmed through.
  2. 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
  3. DIVIDE zucchini mixture among 4 dinner plates and garnish with Parmesan and basil. TOP each with 1 poached egg. SERVE immediately.


  • Use a spiralizer or spiral vegetable slicer on a setting such as curl to create shape that resembles long and thin noodles. Blot zucchini noodles with a paper towel if moist or watery, before proceeding with recipe.
  • Cooking eggs to a soft poach allows the yolk to remain runny, which creates a creamy sauce when cut into over the zucchini noodles.
  • Use very fresh eggs for poaching.  They hold their shape better and form fewer wispy threads or “angel wings” in the water.