A easy go to dinner, great for those busy nights. Simple and quick, the luxurious, rich egg yolk, running over the perfectly seasoned zoodles makes its own delicious sauce. Remember to wash with Purely Essential fruit and vegetable wash before you cut or spiralize your produce.

• 2 large eggs
• 2 Medium Zucchinis, washed with Purely Essential, and spiralized
• 8-10 grape tomatoes  (red and yellow for color) washed, and halved
• 2 TBSP Olive Oil
• 1 large garlic clove, minced
• 1 small pinch red pepper flakes
• 1/8 teaspoon dried oregano flakes
• 1/8 teaspoon dried basil flakes
• 1/8 teaspoon dried parsley flakes
• salt and pepper – to taste
• fresh basil for garnish

Sprinkle oregano, basil, parsley, salt and pepper over zoodles in bowl.  Gently toss.

Place a large skillet over medium-high heat and add in 1 TBSP olive oil. Once oil heats, add in the garlic and red pepper flakes and cook 30 seconds or until fragrant. Add in the seasoned zucchini noodles (zoodles) and toss for 3-5 minutes.  At 2 minutes add tomatoes.  Cook zoodles until they have reached your desired consistency (about 3 for al dente.)  Remove zoodles from pan.

Place the medium skillet back over medium-high heat and coat remaining Olive oil (approximately 1 TBSP). Once heated, add in the eggs and cook for 3-5 minutes or until egg whites set.  For richness cook egg to over easy.

Plating, place zoodles and tomatoes on plate or bowl, place fried egg on top of zoodles.  Garnish with fresh basil.