Smashed egg, kale & a bed of spicy zoodles
I love breakfast. It’s one of those meal times that you can eat any time of the day and it’s easy to get clean healthy options.
I especially love my breakfasts on a weekend when I can cook up a massive feast and enjoy it accompanied with a long, slow coffee.
Here’s one example of my weekend feasts for you to try…
Eggs with a rainbow of veggies thrown on to a bed of zucchini noodles. Can you get any better than that?!
I made this meal after my hike up Mt Lofty today and can honestly say I was ready to climb the mountain all over again post this dish!
Healthy protein, good fats, a plethora of greens and just a hint of carb. Perfecto!
I used a spiraliser to create the zucchini noodles. You can buy one cheap online or from a health food shop. Oh and I added 1/2 an avocado…because I think I’m addicted to avocado. 🙂
Try it out and let me know what you think. xx
- 2 Free range Eggs
- 1 Tablespoon Olive Oil
- 1/2 Cup Chopped Kale (approx 4 small stalks)
- 2 medium Zucchini, spiralled into noodles
- 1/4 Cup Cherry Tomatoes
- 1 Tablespoon Parsley, chopped finely
- 1/2 Cup Tomato Passata
- 1/2 teaspoon Chilli Powder
- Salt, Pepper
- Optional - Bacon, Feta
- 1. In a fry pan, add the olive oil and fry the kale until crispy and set aside.
- 2. Then to the same pan, add the zoodles and lightly fry until heated but not soggy. Approximately 1 minute.
- 3. Meanwhile in a small saucepan add the passata and chilli and heat on low.
- 4. Add the passata and kale to the zucchini mixture and mix through. Remove from heat and let some of the steam escape before plating.
- 5. In the same fry pan, add your cherry tomatoes and cook for a couple minutes until browned and softened. If you prefer, bake them in the oven for 5 minutes to bring out the sweetness.
- 6. Add the tomatoes to the plate on top of the zoodles.
- 7. Meanwhile, poach your eggs to your liking and lay on top of your bed of zoodles
- 8. Salt to taste and add some parmesan, parsley or bacon chips.
- You can through everything together in the pan if you want to make this recipe quicker. I prefer to keep them separate to keep the kale crunchy and the zoodles from going soggy.