We love eggs for any meal—and this recipe encloses them in a lovely, vibrant vegetable nest. You can use any spiralized vegetable, from sweet potatoes and zucchini to carrots and daikon. They’re gluten-free, and an easy way to get more veggies into your breakfast—although they’re also delicious for brunch, lunch, or any time at all, paired with Cape of Good Hope Altima Sauvignon Blanc.
1 teaspoon extra virgin olive oil or ghee
1 cup spiralized vegetable noodles such as carrots, squash, or daikon
salt and pepper
1 large egg
parmesan, to garnish
cilantro, to garnish
Heat the oil or ghee in a nonstick skillet over medium heat. Once oil or ghee is shimmering, add the veggie noodles, and season with salt and generously with black pepper. Toss the noodles and let cook for 1 minutes, just to let heat up. Create a cavity in the center of the veggie noodle mixture and crack an egg in the center. Cook, covered, until whites are set and yolk jiggles when you shake the pan, about 5 minutes. Garnish with cheese and cilantro. Serve with crusty bread and fruits of choice.
Chef Garima, an investment-banker turned baker-chef is the founder & CEO of breakingbread.co , an events & catering company. She is an alumni of Le Cordon Bleu, Paris & has been featured as Top 15 in reality television show- MasterChef. Chef Garima is a culinary innovator who speaks in various institutions, globally about smart & efficient ways to use food as an eradicator of health issues, poverty & induce employment.