Zucchini Noodle Egg Nests
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 388
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 39
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 17
- Cholesterol
- 224
- Sodium
- 587
- Total: 55 min
- Active: 20 min
Ingredients
3 tablespoons olive oil
1 small yellow onion, finely chopped
One 28-ounce can crushed tomatoes
3 sprigs fresh basil, plus more for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
Nonstick cooking spray, for the muffin pan
8 ounces zucchini noodles
1/2 cup grated Parmesan (about 2 ounces)
6 large eggs
Directions
- Heat a large skillet over medium-high heat. Add the oil and onion and cook, stirring frequently, until the onion starts to turn translucent and brown at the edges, about 4 minutes. Stir in the tomatoes and basil. Season with the crushed red pepper flakes and 1 teaspoon salt. Bring to a simmer, then reduce to low and cook until the tomatoes are reduced slightly and the flavors are combined, about 20 minutes.
- Meanwhile, preheat the oven to 400 degrees F.
- Spray a 6-cup muffin pan with nonstick cooking spray. Arrange the zucchini noodles in little nests in each cup, making sure there is an indention in the center for the egg. Sprinkle each nest with 1 tablespoon grated Parmesan. Spoon 2 to 3 tablespoons of sauce into each nest. Make an indentation in the middle of the sauce with your spoon for the egg. Crack an egg into each nest. Sprinkle the eggs with the 1/2 teaspoon salt and the remaining Parmesan.
- Bake until the eggs are mostly set but still a little jiggly, 15 to 20 minutes. Gently remove the nests using an offset spatula or butter knife; they should slide right out of their cups. Serve hot with the remaining sauce and a sprinkle of torn fresh basil.