zoodles with avocado pesto and egg

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The good thing about eating a mostly paleo diet is that I feel pretty great these days. The trouble with eating a mostly paleo diet is the planning. I like to delude myself into believing I'm a relatively organized person. I try for the most part. But since there are so many moving parts in my day, from time to time I slip. (Okay often).

Onion. This among several other ingredients is what I had to get to make my vegan chili on this snowy Friday night. Daughter in tow, I picked up all that I needed and came home with a bunch of random items only to find myself standing in my kitchen yelling the word: "Oniooooon!" Yes, I had forgotten a vital ingredient. 

The snow was coming down hard and I was in no way going back to the store. Pizza sounded like a good idea for everyone but then I'd be starving. What to do? 

I've been here before. Standing in my kitchen, panic setting in as the clock draws nearer to dinner time, desperately searching the fridge for something I could assemble and call it dinner. And there they were! Eggs - so obvious. They always come through for me. I cannot imagine a day without them. I used to think avocado was the one food I couldn't live without but I'm thinking it may have just slipped into second place. 

For a moment I toyed around with perhaps making breakfast for dinner, which can be fun and all but it just didn't quite do it for me. And all of a sudden it all became clear, zucchini noodles with avocado sauce and an egg on top. Problem solved! 

Here's the thing about this dish. You can use regular pasta, though I find it works remarkably better when made with zoodles. It's better on your gut health, but since zoodles tend to be a bit on the wet side, which is not always a good thing, this sauce absorbs some of the moisture balancing them perfectly. Oh and did I mention it takes about 10 minutes to make this whole thing? Yeah, it's a win in my book. 

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  • prep time: 5 minutes
  • cooking time: 5 minutes
  • makes: 4 servings

Ingredients

  • 1 ripe avocado 
  • 4 tbsp olive oil divided
  • 2 tbsp chopped raw walnuts
  • 1 garlic clove
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp fresh chopped cilantro
  • 3 tbsp water
  • 2 large zucchini
  • 4 eggs

Equipment

  • food processor
  • 2 frying pans

Directions

For pesto, combine 2 tbsp olive oil and all ingredients aside from zucchini and eggs in food processor and puree until fully incorporated. Set aside. 

Use spiralizer to spiral zoodles. Preheat pan over medium heat and add 1 tbsp olive oil along with zucchini noodles and a pinch of salt. Cook for about 2 minutes stirring continuously until softened a little. 

Meanwhile in a separate pan over medium heat, add remaining 1 tbsp olive oil and fry eggs. I like my eggs slightly on the runny side but this is up to you. 

Once zoodles are cooked, add pesto to pan and combine well. 

To plate, add zoodles with pesto and top with fried egg. You can add extra olive oil if you wish. 

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print recipe
zoodles with avocado pesto and egg
Ingredients
  • 1 ripe avocado
  • 4 tbsp olive oil divided
  • 2 tbsp chopped raw walnuts
  • 1 garlic clove
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp fresh chopped cilantro
  • 3 tbsp water
  • 2 large zucchini
  • 4 eggs
Instructions
1. Combine 2 tbsp olive oil and all ingredients aside from zucchini and eggs in food processor and puree until fully incorporated. Set aside. 2. Use spiralizer to spiral zoodles. Preheat pan over medium heat and add 1 tbsp olive oil along with zucchini noodles and a pinch of salt. Cook for about 2 minutes stirring continuously until softened a little. 3. Meanwhile in a separate pan over medium heat, add remaining 1 tbsp olive oil and fry eggs. I like my eggs slightly on the runny side but this is up to you.4. Once zoodles are cooked, add sauce to pan and combine well. 5. To plate, add zoodles with sauce and top with fried egg. You can add extra olive oil if you wish.
Details
Prep time: Cook time: Total time: Yield: 4

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