Veggie Zoodles with Poached Egg

Veggie lunch perfect for the weekend!

Serves: 2 Time: 10 minutes

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Ingredients

• 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

Method

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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