Description
These zucchini noodles are mixed with creamy pesto and then topped with fried eggs. It’s an easy, light and healthy, meatless weeknight dinner that is paleo-friendly!
Ingredients
- FOR THE PESTO:
- ¼ cups Pine Nuts, Toasted
- 1 cup Lightly Packed Fresh Herbs Of Choice (I Used Basil)
- 2 Scallions, Trimmed And Roughly Chopped
- 1 clove Garlic, Crushed
- ¼ teaspoons Flaky Sea Salt, Or More To Taste
- 3 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Fresh Lime Or Lemon Juice
- FOR THE ZUCCHINI AND FRIED EGG:
- 3 pounds Zucchini, Summer Squash Or Cousa Squash, Julienned Or Spiralized (I Used Zucchini)
- ½ teaspoons Flaky Sea Salt, Or More To Taste
- 3 teaspoons Ghee Or Extra-virgin Olive Oil, Divided
- Freshly Ground Black Pepper
- 2 Large Eggs
- 2 Tablespoons Pine Nuts, Toasted, For Garnish
Preparation
To make the everything pesto:
Pulse pine nuts, the herbs, scallion, garlic and salt in a food processor until coarsely chopped. Add in the olive oil and lime juice and pulse again, scraping down the sides of the bowl as needed. Taste the pesto and add more salt if desired.
To make the squash noodles and fried eggs:
Put the squash in colander lined with paper towels. Toss with the salt and set aside for a few minutes so the salt can draw some of the moisture out of the squash.
Heat 1 teaspoon ghee in a large skillet with a lid over over medium-high heat. Add squash noodles and cook, tossing frequently, until cooked to your liking. Take it off the heat and add the pesto. Toss to combine, and season with salt and pepper to taste. Cover the skillet tp leep the noodles hot while you make the eggs.
Heat the remaining 2 teaspoons ghee in a medium-sized skillet over medium heat, and fry the eggs until cooked to your liking.
Divide noodles between plates. Top each pile of noodles with a fried egg and 1 tablespoon of pine nuts. Serve immediately.
