New Fave Dinner! aglio e olio zoodles with perfect poached eggs
As I age into my mid-30s, I don’t care that much about trends– I just pick what I like. For example, I still wear Ugg boots almost every day in the winter. I have 6-8 pairs, and they’re the only shoes that keep me warm and comfortable. I know they’re basic, but I’ve been wearing them since 2005, and I’m going to keep wearing them until Ugg stops making them!
Zoodles got popular years ago. I didn’t get a spiralizer until last year, and I didn’t start using it until a few months ago. But omg it is my favorite kitchen tool right now! Hands down. There’s something oddly satisfying about seeing the spirals come out, and something fun about twirling them like spaghetti, and knowing that a giant bowl only has like 60 calories. I love making them with marinara and meatballs or as a salad. But I just discovered the newest best way to eat them.
I season the zoodles with salt, pepper, garlic powder, red pepper flakes, and olive oil spray. Then microwave until warmish-hot. Don’t overheat the zoodles, or they’ll get mushy. Also, I don’t like the zoodle c’s mixed up with the spaghetti –the c’s are the short little pieces that fall off the sides. I bag those up and add them to a scramble or to this casserole instead of broccoli.
The poached eggs on top make this meal amazing. The runny yolks and moisture from the zucchini make a rich, but brothy, sauce. But you have to poach them the right way. And you need a good pan. This is the one I use.Here’s the full recipe. (It’s so easy.)
Aglio e olio zoodles with perfect poached eggs
1 large or 2 medium zucchini, spiralized
Olive oil spray
Red pepper flakes
Salt and pepper
2 large or extra large eggs
- Add the zucchini, olive oil spray, red pepper, garlic, salt, and pepper to a large bowl. Microwave until warmish hot.
- Meanwhile, add about 4 cups of water and 1 cup of white vinegar to a large, shallow pan.
- Bring to a simmer. Crack the first egg into a ramekin.
- Once the water is simmering, use a whisk to create a whirlpool in the center of the pan. Add the first egg whirlpool, and let it cook on a low simmer for 2-3 minutes, until the white has set, and the center is still runny.
- Use a slotted spoon to carefully remove the egg, and place on top of your zoodles.
- Repeat with the second egg. Serve immediately!