Poached Eggs With Roasted Tomato & Zoodles

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7 Ingredients

Number of servings

4

500grams cocktail truss tomatoes
1/3 cup extra virgin olive oil
750grams zucchini spaghetti
4 cloves garlic, thinly sliced
4 free range eggs
1/3 cup parmesan, finely grated
1/2 bunch basil, leaves picked

Nutrition per serving

16% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Get your zoodle on with this poached egg recipe. The zucchini noodles are baked with garlic and tomatoes, then topped with basil, poached eggs and parmesan.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper and place tomatoes on 1 tray. Drizzle with half the oil. Season and bake for 10 minutes or until starting to soften.

Step 2 of 4

Meanwhile, combine zucchini spaghetti, garlic and remaining oil in a large bowl. Season with pepper and toss to combine. Add zucchini mixture to remaining tray and bake for the last 7 minutes of tomato cooking time or until warmed through.

Step 3 of 4

Meanwhile, half-fill a large, shallow frying pan with water and bring to the boil. Break 1 egg in a cup, then slide into pan. Repeat with remaining eggs. Cook for 3 minutes or until whites are set and yolks are cooked to your liking. Remove with a slotted spoon to a paper towel-lined plate.

Step 4 of 4

Divide zucchini mixture and tomatoes among plates. Top with egg, parmesan and basil. Serve seasoned with pepper.