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RECIPE TYPE
Vegetarian, Under 30 min
SERVES
Serves 4
Prep time: 5 min
Total time: 15 min
1/4 cup Longo’s Extra Virgin Olive Oil |
4 cloves garlic, minced |
2 pkgs (340 g each) zucchini or butternut squash spirals |
1 cup Longo’s Medium Salsa |
1/4 cup chopped fresh cilantro |
1/2 tsp of salt |
4 eggs |
Heat 1/4 cup Longo’s Extra Virgin Olive Oil in large skillet over medium heat. Sauté garlic for 1 minute or until softened. Add veggie noodles and 1/2 tsp salt; sauté for 4 minutes. Stir in salsa and remove from heat. Toss with cilantro and divide among 4 bowls.
Meanwhile, in saucepan of simmering water, add 1/2 tsp of salt. Crack egg into small bowl and lower into simmering water. Repeat with remaining eggs. Cook gently for about 3 minutes or until desired doneness. Remove eggs with slotted spoon and place 1 on top of each bowl. Sprinkle with a pinch of salt and pepper, if desired.
Protein 10g | Fibre 6g |
Fat 20g | Sugar 5g |
Carbs 13g | Sodium 710mg |
