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.