COCONUT ZUCCHINI PASTA AND POACHED EGG (PALEO)

28 May

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Okay, I love eggs! And lately I have been craving them more than usual, so I decided to have some runny yolk porn for dinner! The coconut flavour is from the coconut oil, and when sautéed with the diced ingredients (red onions, red bell peppers, and cherry tomatoes and 1 tsp partly skimmed cheddar),it gives the zucchini a buttery coconut flavour and it works perfectly! I only seasoned this with a pinch of sea salt, cayenne pepper, and Mrs Dash salt free garlic and herb spice, and it was to die for! 🙂

Recipe:

1 medium zucchini
1 organic cage free egg
A handful of diced red onions, red bell peppers, and cherry tomatoes
1 tsp organic medium cheddar
A pinch of sea salt
A dash of cayenne pepper, and Mrs Dash salt free garlic and herb spice (or spices/seasonings of choice)
1 tsp organic virgin coconut oil

First, peel zucchini into long strips with a potato peeler or mandolin knife.

Place skillet over medium heat and add coconut oil. Add the onions, pepper, tomatoes, cheese, and spices and sauté for 10 seconds. Add the zucchini and sauté for about a minute until all ingredients are well incorporated.

When ready, serve with poached egg and enjoy!

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