- 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
- 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.
- 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.
- 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.