4.5
2 ratings

Tubeman's Noodle Zoodle Egg Bowl

Add flavor to your zucchini noodles with a poached egg on top
Photo courtesy of the incredible egg

This beautiful dinner dish is a perfect recipe to make for your family.

Recipe courtesy of The Incredible Egg.

Ready in
30 m
10 m
(prepare time)
20 m
(cook time)
4
Servings
1580
Calories Per Serving

Notes

Use a spiralizer or spiral vegetable slicer on a setting such as curl to create a shape that resembles long and 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 or “angel wings” in the water.

Ingredients

  • 4 large eggs
  • 1 1/2 Cup whole wheat spaghetti
  • 2 Tablespoons extra virgin olive oil
  • 2 medium garlic cloves, minced
  • 1/2 Teaspoon red chili flakes
  • 4 medium zucchini, spiralized into noodles
  • 1/4 Teaspoon each salt and pepper
  • 2 Cups cherry tomatoes, cut in half
  • 2 Cups packed baby spinach
  • 1 Teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • 1/4 Cup basil leaves, thinly sliced

Directions

Bring a large pot of water to boil, add spaghetti and cook per package directions.

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.

When pasta is done, drain and add to the skillet mixture. Remove from heat.

Heat 2 to 3 inches of water in a large saucepan to boiling. Adjust heat to keep liquid simmering gently.

Break eggs, 1 at a time, into a cup. Holding dish close to the surface, slip the egg into the water.

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 a slotted spoon. Drain in the spoon or on paper towels. Trim any rough edges if desired.

Divide zucchini and pasta mixture among four dinner plates or bowls, top each with 1 poached egg and garnish with basil. Serve immediately.

Nutritional Facts
Servings4
Calories Per Serving1580
Total Fat27g42%
Sugar9gN/A
Saturated7g33%
Cholesterol472mg100%
Protein61g100%
Carbs274g91%
Vitamin A207µg23%
Vitamin B121µg60%
Vitamin B61mg77%
Vitamin C16mg18%
Vitamin D2µg13%
Vitamin E3mg23%
Vitamin K44µg36%
Calcium182mg18%
Fiber13g50%
Folate (food)167µgN/A
Folate equivalent (total)1326µg100%
Folic acid683µgN/A
Iron16mg91%
Magnesium269mg64%
Monounsaturated11gN/A
Niacin (B3)31mg100%
Phosphorus1036mg100%
Polyunsaturated6gN/A
Potassium1231mg26%
Riboflavin (B2)2mg100%
Sodium299mg12%
Thiamin (B1)4mg100%
Trans0.2gN/A
Water165gN/A
Zinc8mg75%