February 28, 2020
Healthy eating never tasted SO good! Noodle Zoodle Egg Bowls are low-calorie, low-carb and high-protein. Oh, and did we mention that they're super filling and easy-to-make?!
While pasta is cooking, heat olive oil in a large, deep nonstick skillet on medium-high heat. Add garlic and chili flakes and cook for 1 minute, stirring continually. 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.
Cook eggs until whites are completely set and yolks begin to thicken, but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from water with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges if desired.
Use a spiralizer or spiral vegetable slicer on a setting such as curl to create a shape that resembles long, thin noodles. Blot zucchini noodles with a paper towel if moist and 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. Always use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads in the water.