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Veggie Zoodles with Poached Egg

Veggie lunch perfect for the weekend!

Serves: 2 Time: 10 minutes



  • 280g cooked quinoa

  • 1 tbsp olive oil

  • 2 garlic cloves, minced

  • 2 medium courgettes, spiralised

  • 12 cherry tomatoes, halved

  • 1 tsp oregano

  • 2 medium eggs

  • Chilli flakes


  1. Divide the cooked quinoa between plates.

  2. Heat half the oil in a pan on medium heat. Saute the garlic for 1-2 min then throw in the courgette noodles, cook for another 3-4 mins stirring often. Once done, season and add to the quinoa plates.

  3. In the same pan, hear the remaining oil and cook the cherry tomatoes for 2-3 mins. Season with salt, pepper and oregano. Then add to the plates.

  4. Next, poach your eggs and serve with your veggie zoodles and quinoa.


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Rosie ❤️


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