Shaka-Zoodles

Ready to add some spice to your egg routine? These Shaka-Zoodles bring Spanish flavors to baked eggs. With spiralized zucchini (zoodles) for extra fun!

This recipe was developed for the Egg Nutrition Center by Melissa Rifkin, RD, CDN, CSO www.melissarifkinnutrition.com   @confessionofadietitian

  • 30 Minutes
    Total Cook Time
  • 9g Protein
  • 170 Calories
1 Each Red Onion, Chopped
to taste Olive Oil
3 Cloves Garlic, Chopped
1 Cup Tomato Sauce
2 Tbsp Sofrito (garlic, peppers, onion & cilantro chopped)
5 Each Eggs
1 Each Large Zucchini, Spiralized
to taste Salt
to taste Pepper

Per Serving

Calories: 170

Total Fat: 12g

Saturated Fat: 2.5g

Sodium: 260mg

Carbohydrates: 9g

Dietary Fiber: 2g

Protein: 9g

Directions

  1. Preheat oven to 350.

  2. Prepare raw vegetables.

  3. In sauce pan over medium heat add a generous amount of olive oil, brown onion, garlic and add sofrito.

  4. Add zoodles and cook until soft.

  5. Add in tomato sauce and simmer for 5 minutes.

  6. Crack all eggs in sauce pan and place in oven for around 20 minutes or until eggs are cooked.

  7. Garnish with sage, salt and pepper.

     

    Servings per recipe: 5