Bacon & Tomato Zoodles with Poached Eggs

A Quirky Journey
Introducing ‘A Quirky Journey’: A Podcast about the Healing Power of Food
December 16, 2014
marinated beetroot & spinach salad quirky cooking
Marinated Beetroot & Spinach Salad
December 20, 2014

bacon & tomato zoodles with poached eggs quirky cooking

I love dinner for breakfast. Don’t you? Gone are the days of feeling sick after a bowl of cereal and a glass of juice, and totally ‘hangry’ and headachey by 9am. Give me a savoury, low carb, high fat, protein rich breakfast that keeps me satisfied for hours, without the sore tummy, thank you! Mmmmm…

Here’s one of our favourites at the moment. If you don’t have time to fluff around making the sauce in the morning before school or work, just make it the night before, pop it in the fridge, then warm it up in a frying pan at breakfast time and add the zoodles and eggs. Easy peasy. You actually may want to double the sauce because it’s so delicious you will probably want to have it a couple of days in a row. Just saying.

Oh, and if you are wondering what in the world ‘zoodles’ are, they’re simply zucchini ‘noodles’, of course! 

I use 6-8 eggs in this recipe, for our family of six – just reduce the amount of eggs if you have a smaller family. The sauce will last in the fridge for a few days, no problem.

Without further ado (because it’s late and I need to go to bed), here’s the recipe! Enjoy! 

Bacon & Tomato Zoodles with Poached Eggs
Write a review
Print
Sauce
  1. 1 brown onion, halved
  2. 2 cloves garlic
  3. 1/2 a red capsicum, deseeded and halved again
  4. 60g coconut oil or olive oil
  5. 600-700g vine-ripened tomatoes, quartered
  6. 2 carrots, peeled & quartered
  7. 100g tomato paste
  8. 100g water
  9. 2 Tbspns vegetable stock paste
  10. 1 tsp dried Italian herbs
  11. 1 tsp apple cider vinegar
  12. 1 tsp honey
In the pan
  1. 2 rashers nitrate free bacon, rind removed, roughly chopped
  2. 2 Tbspns coconut oil
  3. 2 zucchinis, made into 'noodles' with a vege spiraliser, or peeled in thin ribbons with a potato peeler
  4. 6-8 eggs
Instructions
  1. Place onion, garlic and capsicum into Thermomix bowl and chop 3 sec/speed 5.
  2. Add oil/fat and cook 3 mins/Varoma/speed 1.
  3. Add tomatoes & carrots and chop 6 sec/speed 5.
  4. Add remaining sauce ingredients and cook 20 mins/Varoma/rev/speed 1.
  5. While sauce is cooking, fry bacon gently in large frying pan with coconut oil, until crispy. Turn off heat and leave in pan.
  6. When sauce is done, pour into pan, add zucchini noodles, and heat until simmering.
  7. Make wells in sauce with the back of a large spoon, and crack in eggs. Cover with a lid and simmer until eggs are done to your liking.
Notes
  1. I use a Benriner for my 'zoodles' - it makes awesome vege 'spaghetti'!
Quirky Cooking https://www.quirkycooking.com.au/

6 Comments

  1. Anna Marie says:

    What could I substitute the honey for, my husband can’t have have honey and this looks beautiful.

  2. Georgia says:

    Made this for dinner tonight. Changed a few things. Added some diced chicken. I don’t have a thermo mix so I used a frying pan. Cooked of the chicken, added the bacon and onion, then let them cook. Added in the carrot and capsicum then the tin of diced tomatoes (lazy I know) tomato paste and herbs. I didn’t add honey, apple cider vinegar or eggs. But boy Ohh boy was it yummy. The zucchini noodles where amazing, I never would have thought of doing it like that. So much lighter and extra vegetables. Thank you so much for the recipe!

  3. Karen says:

    Hi Jo, I have had the TM31 for about 5 years now and found your blog early on when I found the TM recipe books weren’t enough! With 3 young kids I loved the TM for it’s time saving benefits and also I could buy in bulk (eg, spices, grains etc) and process them myself. We have since moved the family to Cairns from Brisbane (I am a Cairns girl originally) and my kitchen including TM has been packed up for a few years in the transition to selling Brisbane home, living in transit and finally buying in Cairns and resetting up my own kitchen, unpacking all my kitchen treasures etc. Don’t worry I used my Mum’s TM in the interim but didn’t go into experimenting with recipes etc as I did in my own kitchen as I wasn’t able to store the ingredients range.

    I am now feeling settled / organised enough to get interested in trying new recipes, new ingredients and more eating for health than eating for the sake of eating! I would love to try the zoodles out on my kids and have looked into getting a benriner about 3 years ago before leaving brisbane but wasn’t sure which one you used. I see there are a few different ones. There is the ‘Turning slicer’ and also a ‘Horizontal turning Slicer’. I am going to treat myself and order as a late Christmas present. Funnily enough my 8 year old who was 5 when we left Brisbane has been asking lately to make the Green Smoothie that we used to make in Brisbane for after school smoothie which is basically whole peeled oranges and greens (I used continental parsley as we had stacks of it growing in the garden). Thanks Karen (Cairns)

    • QuirkyJo says:

      Hi Karen! Welcome back to FNQ! I use a Benriner Upright for veggie noodles – it’s awesome! I hope you’re settling in and finding some new recipes to try – keep an eye on my FB page and newsletter as I share a lot of recipes there that are not on my blog as yet.
      Jo 🙂

  4. Georgia says:

    So delicious. This will be a regular hot breakfast for our family now.
    Thanks Jo. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *