A healthy grain-free alternative to standard pasta. Fun to make too!

Prep Time:15 min
Total Time:15 min
Category:Supper
Cuisine:Italian
Yield:4
Method:Stovetop
Ingredients
4 large zucchini

2 Tbsp. coconut oil

½ lb pastured nitrate free bacon, pancetta or prosciutto (optional).

8 eggs, room temperature.

½ cup full fat coconut milk.

4 cloves garlic, finely minced.

Black pepper to taste.

Italian flat leaf parsley (for garnish)

Preparation
Use a vegetable spiralizer to make ‘noodles’ from the zucchini or use a vegetable peeler to shred the zucchini into long strips.

Set aside.

In a bowl, whisk 4 eggs together with the coconut milk.

Season with pepper.

Heat 1 Tbsp. coconut oil in a large pan over medium high heat.

Add the bacon/pancetta/prosciutto if using. If not, continue with step 10.

Stir until golden and crispy (about 5 - 7 minutes).

Remove and set aside.

Lower the heat to medium.

Add minced garlic and stir in the fat until aromatic.

Add zucchini noodles and stir.

Cook until tender and excess water cooks off (about 6 – 8 minutes).

Heat remaining coconut oil in a separate pan over medium heat.

Cook remaining 4 eggs to your liking (sunny-side up, over-easy etc) and set aside.

When zucchini are done, remove pan from the heat and add egg and coconut milk mixture, as well as your cooked bacon/pancetta or prosciutto.

Working quickly, stir well. The eggs will cook and coat the ‘zoodles’.

As soon as the egg appears set, transfer to serving plates.

Garnish with the cooked eggs and some flat leaf parsley.

Feel free to serve this dish without the extra eggs, or with an alternate protein like grilled chicken.