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- 2 x medium zucchini
- 8 x cherry tomatoes
- 2 x eggs
- 2 Tbls vinegar
- 2 Tbls fresh basil, finely sliced
- 1 x clove garlic, crushed
Place a small saucepan filled half way with water, over a medium heat. Add the vingear. Bring to the boil.
Meanwhile peel the zucchini into ribbons using a vegetable peeler. Set aside.
Cut the cherry tomatoes in half. Set aside.
Meanwhile once the water has started boiling, stir with a wooden spoon to create a “whirlpool” effect. Crack each egg into the water – working quickly before the whirlpool stops. Place the timer on for 3 minutes. Remove with a slotted spoon onto some paper towell to soak up any extra water.
Heat a cast iron fry pan over a medium heat with a drizzle of olive oil. Add the tomatoes and garlic and saute for 2-3 minutes until the tomatoes start to soften.
Add the zucchini ribbons and stirfry for 2-3 minutes until they start to soften slightly.
Sprinkle the fresh basil over the zucchini pasta and season generously with salt and pepper.
Serve the zucchini pasta and place the poached eggs on top.
This is a great meal for bruch, lunch or a light dinner!