Twirl zoodles or courgette noodles to form little nests into which you can crack eggs and bake with crispy kale – a great idea to add more greens to your breakfast
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 305 |
| Fat | 24.7g |
| Saturates | 5.2g |
| Protein | 14.4g |
| Carbs | 8g |
| Sugars | 3.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Arrange the kale on a baking sheet, drizzle with the oil and toss well to coat. Set aside.
To make the noodles, julienne the courgettes into long thin strips. Divide into 6 equal portions and twirl to form 6 nests. Arrange them inside an ovenproof non-stick pan or a baking dish with an ovenproof lid.
Place the nests and kale in the preheated oven and bake for 15 minutes.
Remove the nests and crack an egg into the middle of each. Season well with the salt, pepper and chilli powder or flakes. Place the lid on and return to the oven for another 15 minutes.
Serve the eggs topped with the crispy kale leaves, the pitted olives and chilli flakes if desired.
