Summer Zoodle Egg Bowl


10 m


20 m

Ready In

30 m

  1. Bring large pot of water to boil, add spaghetti and cook per package directions.
  2. While pasta is cooking, heat olive oil in a large, deep non-stick skillet on medium-high heat. Add garlic and chili flakes and cook for 1 minute, stirring continually. Add zucchini noodles, salt and pepper and cook, tossing gently, for 1-2 minutes or until zucchini has softened.
  3. Stir tomatoes, spinach, lemon zest, and juice gently into zucchini mixture until well combined. Cook for another 1-2 minutes or until spinach is wilted and tomatoes are warmed through.
  4. When pasta is done, drain and add to skillet mixture. Remove from heat.
  5. Heat 2-3 inches of water in a large saucepan to boiling. Adjust heat to keep liquid simmering gently.
  6. Break eggs, one at a time, into a cup. Holding dish close to surface, slip egg into water.


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  • 4 Large Hickman's Eggs
  • 1 1/2 cups whole wheat spaghetti
  • 2 tbsp extra virgin olive oil
  • 2 medium garlic cloves, minced
  • 1/2 tsp red chili flakes
  • 4 medium zucchini, spiralized into noodles
  • 1/4 tsp each salt and pepper
  • 2 cups cherry tomatoes, halved
  • 2 cups packed baby spinach
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/4 cup thinly sliced basil leaves