Gluten-Free Zucchini Spaghetti with Fried Eggs
Try this Gluten-Free Zucchini Spaghetti Fried Eggs recipe.
Try this Gluten-Free Zucchini Spaghetti Fried Eggs recipe.
- salt and pepper to taste
- 2 large eggs
- for the pasta:
- 1 tablespoon extra virgin olive oil
- 1 teaspoon water
- 1 large garlic clove minced
- 2 tablespoons almond meal
- 1/8 easpoon garlic powder
- 2 medium zucchinis blade c/d
- 1 small pinch red pepper flakes
- for the breadcrumbs:
- 1/8 easpoon dried oregano flakes
- 1/8 easpoon dried basil flakes
- 1/8 easpoon dried parsley flakes
- Carbohydrate 2.55255625 g
- Cholesterol 423 mg
- Fat 16.1068125 g
- Fiber 0.755874987244606 g
- Protein 13.9353375 g
- Saturated Fat 3.767171125 g
- Serving Size 1 1 Serving (113g)
- Sodium 177.317911458133 mg
- Sugar 1.79668126275539 g
- Trans Fat 1.91869175 g
- Calories 208 calories
Step-by-step
- 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.
Using two separate skillets is non-negotiable if you want edible results from this preparation. Zucchini releases a massive amount of water when heated, turning any single-pan operation into a soggy mess within ninety seconds. By keeping the vegetable strands in a large skillet over medium-high heat with extra virgin olive oil, moisture evaporates rapidly while the garlic and red pepper flakes bloom properly in the fat. Meanwhile, a separate medium skillet handles the almond meal mixture. Because nut-based dough burns instantly under high direct heat, watch that secondary pan closely for the two-minute mark when the crumbs transition from soft to toasted. For proper frying without sticking, test the pan temperature by flicking a single drop of water onto the surface; it should instantly sizzle and evaporate before the eggs go in. Pair this dish with a sharp, vinegar-dressed green salad to cut through the richness of the fried egg yolks and toasted almond fats. Should you lack a spiralizer blade for the zucchini, a standard julienne peeler creates identical strand dimensions without specialized countertop appliances.
