This paleo "noodle" dish is inspired by Spaghetti Salerno in which pasta is tossed with garlic, breadcrumbs, and fresh parsley and then topped with a fried egg. Anchovies add flavor and substance to round out the dish.
Place a nonstick pan over medium heat. Add first portion of olive oil (for zucchini noodles) and then garlic and almond meal to heated oil. Saute garlic and almond meal, stirring constantly, until garlic is fragrant and almond meal is toasted, 3 to 4 minutes.
Transfer garlic almond meal to a large mixing bowl. Wipe out nonstick pan and return it to the stovetop.
Add second portion of olive oil (for zucchini noodles) and then zucchini. Saute until zucchini is tender, 2 minutes for zucchini noodles or 4 to 5 minutes for cubes. In the last minute of cooking, add anchovies and saute just until heated through.
Transfer zucchini and anchovies to the bowl with almond meal. Wipe out nonstick pan and return it to medium heat.
Add third portion of olive oil (for zucchini noodles) and then crack eggs into oil. Gently fry eggs until cooked to your liking - on one side for sunny-side up or flip for over-easy.
Toss zucchini noodles, anchovies, and almond meal with parsley (portion for zucchini noodles) and red pepper flakes. Divide between serving plates. Top each portion with an egg.
Season tomato salad with some salt and pepper.
Serve zucchini noodles with tomato salad on the side. Enjoy!