Zucchini Egg Nests with Chimichurri
These Zucchini Egg Nests are a fantastic way to use zucchini! It’s an easy make ahead breakfast for busy weekday mornings + it's very low in carbs. The Chimichuri herb sauce is optional, you can still enjoy this recipe without it, but it certainly packs a huge flavour punch. The Chimichuri sauce uses a combination of basil and coriander. I absolutely love coriander because it's a remarkable heavy-metal detoxifier and is able to remove mercury and aluminum from where it is stored in our fat tissues. It also supports the stomach, spleen, adrenals, thyroid, pancreas, bladder, and lungs. Basil is an herbal antibiotic, antiviral, antibacterial, antiseptic and it also contains powerful anti-inflammatory properties. Basil significantly benefits the stomach during digestion and can provide immediate relief from gas, stomach cramps, and nausea. Herbs are incredible and totally underrated. The chimichuri sauce makes almost 1 1/2 cups, so make sure you use the leftovers by dolloping it on top of frittatas, veggie fritters, on top of seafood, roast chicken, slow cooked lamb, mixed through salads or gluten free pasta.
- 3 zucchinis spiralised
- 4 organic eggs
- 1 Tbsp ghee or coconut oil for cooking
- Garnishes; chopped spring onion, chilli flakes, fresh herbs
- 1 bunch basil, leaves only
- 1 bunch coriander, washed and chopped (include the stems, not the roots)
- Salt and pepper to taste
- Juice of 1/2 - 1 lemon
- 1/2 - 1 garlic clove
- 250ml light tasting cold pressed oil, I used sacha inca oil
1. Preheat a frying pan on a low-medium heat.
2. Add the ghee or coconut oil to the pan and allow it to melt and coat the pan all over.
3. Using you hands, arrange the spiralised zucchini into 4 rounds onto the frying pan, evenly spaced apart. Make a small indentation in the middle and crack each egg into the very centre of the zucchini nests.
4. Cook these on low-medium heat until the whites are fully cooked and the yolk has cooked to your liking.
5. Meanwhile, add all of the chimichuri ingredients (starting with 1/2 lemon juiced and 1/2 clove garlic) to a good quality food processor or small blender and blitz until completely smooth. Scrape down the sides and re-blend. Taste the chimichuri and add more garlic, salt, pepper and lemon juice to your own taste and re-blend.
6. When the zucchini egg nests are ready, place them onto 2 plates. Top with your chosen garnishes + the chimichuri sauce and enjoy straight away.