Ingredients
½ tsp salt
1 jalapeño pepper
1 small onion
2 tsp garlic
2 tsp ground cumin
2 medium tomatoes
2 tablespoons oil, divided
1 can (8 oz.) tomato sauce
8 eggs
½ cup fresh parsley, looseky packed then chopped
Directions
Snip the spirarilzed zucchini noodles. Place snipped zucchini on a cutting board or plate lined with a paper towel and sprinkle with salt to release excess moisture.
Cut top of jalapeño pepper then slice in half lengthwise. Remove seeds and chop.
Place chopped jalapeño, onion, garlic, and cumin into a manual food processor and process until coarsely chopped. Remove and set aside.
Cut the tomatoes into quarters. Place them into the empty processor and chop until pureed.
In medium skillet heat 1 tablespoon oil over medium heat until hot. Add zucchini noodles and cook until the zucchini is soft, about 3–5 minutes. Remove zucchini from skillet and place into a colander. Press zucchini with paper towels to drain.
Add remaining oil to the skillet. Cook jalapeño mixture until softened, about 2–3 minutes.
Stir in the chopped tomatoes, tomato sauce, and zucchini noodles. Cover and simmer for 5–6 minutes.
Gently crack 8 eggs into the skillet, spacing them about 1" apart. Cook covered until the eggs are just set, about 4–5 minutes. Cook until eggs whites are firm and yorks are still runny. Remove skillet from heat source and sprinkle parsley on top. Serve hot.
Spiralize the zucchini using the fettuccine blade on a veggie spiralizer.
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