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Week of 7/22/24

Zucchini Noodles with Anchovies and Fried Eggs
with heirloom tomato salad

Active: 35 Total: 35
Original GF Paleo Vegetarian
Zucchini Noodles with Anchovies and Fried Eggs

This paleo "noodle" dish, which we first featured in 2018, 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.

Tags
Low Calorie
Proteins
Eggs
Cuisines
European - Mediterranean
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34

Ingredients

Metric
Servings:
4
Zucchini Noodles with Anchovies and Fried Eggs:
  • Garlic - 2 cloves , chopped
  • Parsley, fresh - 2 Tbsp , chopped
  • Zucchini - 1 lb , sliced into noodles with a peeler, spiralized, or cubed
  • Anchovies (4 oz / 113 g) - 1 can , drained, rinsed, and chopped
  • Oil, olive - 1 Tbsp + 1 Tbsp + 2 Tbsp
  • Almond meal - 1/4 cup
  • Eggs - 4
  • Red pepper flakes (opt) - 1/2 tsp
Heirloom Tomato Salad:
  • Onions, medium and red - 1/4 , very thinly sliced
  • Tomatoes, heirloom - 1 lb , sliced into wedges
  • Parsley, fresh - 2 tsp , chopped
  • Vinegar, balsamic - 2 tsp
  • Oil, olive - 1 Tbsp

Prep

  1. Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Tomatoes / Parsley (for zucchini noodles and salad) - Prep as directed. Store separately. (Can be done 1 day ahead)

  3. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice the zucchini into cubes.)

  4. Make tomato salad - Toss tomatoes, onions, and parsley (portion for salad) with vinegar and oil (portion for salad).

  5. Anchovies - Drain and rinse. Roughly chop.

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Make

  1. 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.

  2. Transfer garlic almond meal to a large mixing bowl. Wipe out nonstick pan and return it to the stovetop.

  3. 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.

  4. Transfer zucchini and anchovies to the bowl with almond meal. Wipe out nonstick pan and return it to medium heat.

  5. 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.

  6. 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.

  7. Season tomato salad with some salt and pepper.

  8. Serve zucchini noodles with tomato salad on the side. Enjoy!

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