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Eggs with Zoodles Recipe

You'll love this eggs with zoodles recipe. Baked eggs and tomatoes are especially scrumptious served atop zucchini noodles! Recipe courtesy Kelsey of The Naptime Chef.

Servings: 4

Active time: 25 minutes

Total time:

Ingredients

  • 1 Tbsp olive oil
  • 1 large onion, finely chopped
  • 1 large bell pepper, seeded and thinly chopped
  • 3 garlic cloves, finely chopped
  • 28 oz can whole plum tomatoes, with juices
  • salt to taste
  • pepper to taste
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 1/4 lb fresh mozzarella, cut into 1/2-inch cubes
  • 1 lb fresh zoodles

Preparation

  1. Preheat the oven to 375°F.
  2. Heat olive oil in large skillet over medium heat until just shiny. Add onions and peppers and cook until softened and translucent, about 20 minutes. Add garlic and stir for 30 seconds, or until fragrant. Add tomatoes and cook for 1 minute, then season well with salt and pepper and stir until everything has thickened, about 10 minutes.
  3. Carefully crack eggs over skillet and let them sink into top of tomato mixture. Transfer skillet to oven and bake until eggs are set, about 10 minutes. Sprinkle with mozzarella and serve over zoodles.

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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 280
Calories from Fat 140
Total Fat 15g (23% DV)
Saturated Fat 6g (30% DV)
Trans Fat 0g
Cholesterol 210mg (70% DV)
Sodium 410mg (17% DV)
Total
Carbohydrate
17g (6% DV)
Dietary Fiber 6g (24% DV)
Sugars 7g
Protein 16g
Vitamin A 45%
Vitamin C 170%
Calcium 15%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.