Baked Eggs & Zoodle Bundles
Including vegetables in your breakfast is a smart choice—allow us to explain. Considering breakfast as the most crucial meal of the day, beginning with a well-rounded combination of fiber, protein, vitamins, and minerals seems like the right decision. Fortunately, incorporating a healthy meal into your morning routine doesn't require an elaborate cooking session. These zucchini bundles are simple to prepare and incredibly satisfying. Topped with a spoonful of pesto-yogurt and an egg, this vegetarian dish will fulfill any morning craving.If you're unable to find zoodles (pre-made zucchini noodles available in the vegetable aisle of most stores) or lack a spiralizer to make them, don't worry. You can slice the zucchini into very thin, long matchsticks and create bundles—simply rely on the oil and salt to soften them. Once you become comfortable with this recipe, feel free to adapt the flavor of the yogurt sauce (consider using olive tapenade) or replace the tomatoes with other vegetables—roasted bell peppers are an excellent option to explore.
Ingredients
- Cooking spray
- 1/2 c. plain Greek yogurt
- 3 tbsp. store-bought or homemade pesto
- Kosher salt
- 1 lb. spiralized zucchini (from about 2 medium zucchini)
- 2 tbsp. extra-virgin olive oil
- Freshly ground black pepper
- 1/2 c. grape or cherry tomatoes, halved
- 4 large eggs
- 2 tsp. grated Parmesan
- Torn fresh basil, for serving
Instructions
- Preheat oven to 425º. Spray a rimmed baking sheet with cooking spray.
- In a medium bowl, combine yogurt and pesto; season with salt, if desired.
- In a large bowl, toss zucchini with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form zucchini mixture into 4 (5") nests on prepared baking sheet. Divide tomatoes among nests.
- Bake 5 minutes, then make a well in the center of each nest. Add a dollop of pesto yogurt, then crack an egg into each well. Sprinkle each egg with a pinch of salt and a grind of pepper.
- Continue to bake until zucchini is just tender and eggs are just set with runny yolks, 10 to 12 minutes. Sprinkled with Parmesan and basil.
Tried this recipe?Let us know how it was!