SERVINGS: 2 PREPPING TIME: 10 min COOKING TIME: 5 min | INGREDIENTS: 2 medium zucchinis 4 eggs 1/2 cup Greek yogurt 1/2 medium beet 1 medium cucumber 2 tbs chopped parsley 1/2 lemon, juiced S&P olive oil chopped chives for garnish |
DIRECTIONS
Using a spiralizer or vegetable peeler prep the zucchinis. Form four nests and place on a paper towel. Set aside.
Using the smallest greater you have, grate the cucumbers and beets. Squeeze out any excess water out of the cucumbers. In a small bowl, combine yogurt, cucumbers, beets and chopped parsley. Add lemon juice and S&P to taste. Mix well and set aside.
Over medium high, heat a splash of olive oil. When starting to smoke, add the zucchini nests. Crack the eggs into each of the nests and salt to taste. Fry until the eggs start to crisp on the sides, about 2 min. Reduce the heat to medium and cover. Let the nests steam until the egg yolks set, about 2 min.
Spread the beet yogurt dip onto a plate, starting from the middle and working your way out. Place the zucchini egg nests on top and garnish with some black pepper and chives. Enjoy!