Courgette Egg Nests With Crispy Kale

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
Courgette Egg Nests With Crispy Kale
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Courgette Egg Nests With Crispy Kale
April 28, 2020
Level Easy
Preparation Time 10 minutes
Cooking Time 30 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

250g kale, stems removed and leaves torn
2 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil, plus extra for drizzling
8 large courgettes, in noodles or julienned in long thin strips
6 large eggs
spinneysFOOD Salt, to taste
spinneysFOOD Black Peppercorns, freshly ground, to taste
½ tsp spinneysFOOD Crushed Chilli

To serve

150g green olives, pitted
1 red chilli, sliced

METHOD

  • 1

    Preheat the oven to 180°C, gas mark 4.

  • 2

    Arrange the kale on a baking sheet, drizzle with the oil and toss well to coat. Set aside.

  • 3

    Divide the courgettes into 6 and twirl the zoodles to form 6 nests. Arrange them inside an ovenproof non-stick pan or a baking dish with an ovenproof lid.

  • 4

    Place the nests and kale in the preheated oven and bake for 15 minutes.

  • 5

    Remove the nests and crack an egg into the middle of each. Season well with the salt, pepper and chilli flakes. Place the lid on and return to the oven for another 15 minutes.

  • 6

    Serve the eggs topped with the crispy kale leaves, olives and chilli.

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