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Clean Eating Alice’s Courgetti with Buttery Fried Eggs, Feta & Pesto

Serves: 2

Eco FriendlyGluten Free‏Quick Make

Clean Eating Alice’s Courgetti with Buttery Fried Eggs, Feta & Pesto Recipe: Veggie Magazine

Ingredients:

2 free-range eggs

250g courgette, spiralized

100g vine tomatoes

40g feta cheese

1 tbsp pesto

1 tbsp Udos choice oil blend

1/2 tsp butter

salt and pepper

method:

  • Begin by assembling your courgetti in your dish, and then turn on your grill to preheat.
  • Place your vine tomatoes onto a tray and under the grill to cook for around 5-7 minutes or until soft.
  • Roughly chop your feta and mix your oil blend with your pesto, then season with a little salt and pepper.
  • In a non-stick frying pan, heat your butter and then break both eggs into the pan to fry your eggs.
  • Once your eggs are cooked, assemble on top of your courgetti, and then crumble over your feta cheese, add your tomatoes, and then finally drizzle over your pesto dressing.
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