Meatless Monday: Zucchini Spaghetti and Sriracha Fried Eggs


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Mark Bittman, a food columnist for the New York Times, wrote an article in 2008 about “Spaghetti Fried Eggs,” an adaptation from a dish published by Arthur Schwartz (once the NY Daily News restaurant critic and food editor.) Often referred to ask “the poor man’s spaghetti,” this simple meal formerly consisted of not much more than fried eggs, pasta, garlic, olive oil and Parmesan cheese. That poor man might have been penniless, but he ate well!

Once I got my hands on the recipe, I knew exactly how I wanted to Inspiralize it! The flavors of the zucchini really come out when paired with minimal ingredients, and the creaminess of the runny yolks give the noodles a saucey consistency. I really like spice, so I decided to throw in some red pepper flakes and…. sriracha! Let’s talk about sriracha for a minute… it’s a hot sauce from Thailand, mainly used with seafood or as a condiment for fried noodles. Bon Appetit actually published a marinara sauce recipe using it! My boyfriend’s business partner uses it like ketchup. It’s pretty life-changing….. I suggest you go buy it and make this recipe tonight!

I’ve transformed “the poor man’s spaghetti” into “the poor girl’s zucchini spaghetti” ….. If you’re afraid of spice, forget the sriracha and enjoy the amazing textures and flavors of this dish without having to clear your sinuses and eat it with a box of tissues.


Meatless Monday: Zucchini Spaghetti and Sriracha Fried Eggs

Prep Time5 mins
Cook Time7 mins
Total Time13 mins
Servings: 1


  • 1 large zucchini Blade C
  • 1 tbsp olive oil
  • salt and pepper to taste
  • sriracha to drizzle
  • 2 pinches of red pepper flakes or one, if you don't like spicy!
  • 2 tsp grated Parmesan cheese & more to garnish
  • 2 eggs
  • 1-2 tsp garlic powder
  • 1/2 piece of whole wheat bread
  • olive oil cooking spray


  • Place bread in food processor and pulse into breadcrumbs. Set aside.
  • Place a small skillet on medium-high heat and place in half of the tbsp of olive oil. Once heated, add in the breadcrumbs and cook, stirring frequently for about 2-3 minutes or until crumbs are "toasted." Set aside.
  • Put a large skillet on medium heat and coat with cooking spray. Add in the zucchini pasta and season generously with salt and pepper. Toss to combine and then add in red pepper flakes and garlic powder. Cook for about 2-3 minutes or until zucchini softens. Place onto a plate, sprinkle with the Parmesan cheese and set aside.
  • While the zucchini spaghetti is cooking, place a medium skillet over medium heat and add in the other half tbsp of olive oil. Once heated, crack the eggs into the skillet, trying to keep them separate. They will flow into one another, so when they begin to set, divide with your spatula. Let cook for about 2-3 minutes or until eggs are fried but yolks are still runny (the whites should be fully set).
  • Place the fried eggs on top of the zucchini spaghetti and garnish with the Parmesan cheese and top with breadcrumbs.

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If you’re daring, squirt sriracha on top! Grab a box of tissues …. it’s worth it!

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Anonymous says:
I made this and it was wonderful however it seemed like the recipe called for a lot of garlic powder. I didn't use near as much but was wondering if that was an error in the recipe?
Bruce Deniger says:
It really came out tasty on my first try itself.
Stephanie says:
This sounds perfect for dinner tonight. I just need bread and Parmesan cheese. (But I might cheat and use some other kind of cheese and your almond flour version of "breadcrumbs" instead.)
Carly Glazer says:
Hi Stephanie! Yes - let us know how it turns out!
Quick note to say it was absolutely fabulous! The bread crumbs were a stroke of genius! I used dark, rye bread for my crumbs. toasted it and then put it in the blender,Yumm

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.