When I’m all out of ideas for dinner, I make spaghetti fried eggs. Of course, I use zucchini noodles in place of regular spaghetti.
If I’m lazy, tired or it’s just me eating and Lu’s out of town or not home for the dinner, I also make this dish. It’s one of those meals that comes together in under 30 minutes (Rachael Ray, are you seeing this?!) and is beyond satisfying.
I made this recipe this morning, because I woke up craving it for breakfast and I needed a blog post for the day. So, it’s a win-win!
After I whipped this up for the blog and Snapchat (yes, I’m on Snapchat – username inspiralized!), I quickly photographed it, scarfed it down, and now here I am – writing this post!
I actually made this recipe on the blog back in late July of 2013 (only about a month after starting my blog.) I used regular whole wheat bread and added sriracha for an extra kick.
Now that I’ve discovered gluten-free cooking hacks, I wanted to share this new-and-improved version that’s packed with more flavor and minus the gluten.
Plus, I cringe whenever I look at my old posts because of the photography, so I’ve been meaning to update that post. Again, it’s a win-win!
Now, if you’re just making this for yourself, just use one less zucchini, half of the olive oil and half of the toasted breadcrumb mixture (save the rest for a future meal – they save well!)
The kicker here? The gluten-free breadcrumbs! Honestly, I didn’t expect these to come out as amazingly as they did. They’re seasoned with oregano, parsley, basil and garlic powder which adds an Italian burst of flavor in each bite.
Plus, they add that glorious crunchiness that glutenous breadcrumbs normally add – so you can have the best of both worlds!
Keep this recipe for the breadcrumbs in your arsenal – they have so many more uses, like with casseroles, salads and other pastas. Expect to see more of them around here!
Now, go make this and as you fork the fried egg and let the yolk soak the zucchini noodles and absorb those crispy breadcrumbs, you’re going to simultaneously write me a thank you email. I just know it.
Have you tried spaghetti fried eggs before?
Nutritional Information & Recipe
Gluten-Free Zucchini Spaghetti Fried Eggs
- For the pasta:
- 2 medium zucchinis Blade C/D
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove minced
- 1 small pinch red pepper flakes
- 2 large eggs
- For the breadcrumbs:
- 2 tablespoons almond meal
- 1/8 teaspoon dried oregano flakes
- 1/8 teaspoon dried basil flakes
- 1/8 teaspoon dried parsley flakes
- 1/8 teaspoon garlic powder
- salt and pepper to taste
- 1 teaspoon water
- Place a medium skillet over medium heat and coat with cooking spray. Meanwhile, in a small bowl, combine all of the ingredients but the water for the breadcrumbs and whisk together. Add in the water and use your hands to form a dough – it should end up in a ball.
- Crumble the dough ball into the heated skillet and continually break up with a wooden spoon. Cook for 2-3 minutes or until breadcrumbs break up, harden and become “toasted.” Set aside in a bowl and set the heated skillet to the side.
- Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes and cook 30 seconds or until fragrant. Add in the zucchini noodles and toss for 3-5 minutes or until noodles have reached your desired consistency preference (about 3 for al dente.)
- Meanwhile, place the medium skillet back over medium-high heat and coat with cooking spray. Once heated (flick water into the pan and it should sizzle), add in the eggs and cook for 3-5 minutes or until egg whites set.
- Plate the zucchini noodles, top with fried egg and sprinkle over breadcrumbs.