Avo ‘n’ egg-baked zoodles

Avo ‘n’ egg-baked zoodles
Serves: 2
  • cooking spray
  • 3 medium courgettes, spiralised into noodles
  • 2 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 4 eggs
  • 1 avocado, halved and thinly sliced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh basil
  • ground paprika
  1. Preheat the oven to 180C/Gas 4.
  2. Lightly spray a baking sheet with cooking spray.
  3. In a large bowl, toss the courgette noodles and olive oil to combine and season with salt and pepper.
  4. Divide into 4 even portions on the baking sheet and shape each into a nest, then gently crack an egg in the centre of each.
  5. Bake for 8-12 mins until the eggs are set.
  6. Place on plates with avocado and drizzle with extra virgin olive oil and sprinkle over basil leaves, a little ground paprika, and salt and pepper to taste.


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