- 1 tsp olive oil
- 1 clove garlic minced
- pinch red pepper flakes
- 2 cups spiralized zucchini from 1 small zucchini
- 1 cup halved grape tomatoes
- ¼ tsp salt
- pinch black pepper
- 1 egg
- 1 TB crumbled ricotta salata or feta cheese
- 2 TB chopped fresh basil
Heat olive oil over medium heat in a medium nonstick sauté pan.
Add garlic and pepper flakes and cook for 1-2 minutes, stirring often. Add zoodles, tomatoes, salt, and pepper and sauté for 2-3 minutes.
Create a well in the center and gently add egg. Cook, uncovered for an additional 3-4 minutes or until whites are set and yolk is done to your liking.
Garnish with cheese and basil and serve.