Egg Nests with Vegetable Spaghetti

Sometimes it can be difficult to get the little ones at home (and some adults) to look forward to eating vegetables. But with these vegetable spaghetti egg nests, you'll see everyone asking for seconds. This recipe is perfect for combining colorful vegetables to form nests as striking as they are nutritious, which look amazing with the egg in the center.

From here, you can choose how you want to eat them: whether you prefer to dip bread in the yolk or you feel like stirring everything together on the plate and enjoying the blend of flavors. Ideally make two nests and try a different method with each. That way you can compare and find out which is best!

As you’ll see, in the recipe we use zucchini and yellow crookneck squash. But if you like, you can make spaghetti from carrots or, why not, from sweet potatoes. Or cut some green beans into thin strips and add them to the nests. Season to taste. Parsley, salt, and pepper guarantee a great result. But you can dress them however you prefer: with smoked paprika flakes, curry powder, or some dehydrated seaweed flakes, for example.

Here is the recipe for vegetable spaghetti egg nests. I hope you make it your own and enjoy it.

Ingredients

• 2 large zucchinis (washed, halved and with the ends removed)
• 1 yellow crookneck squash (washed, with the neck and base trimmed)
• 3 medium potatoes
• 2 garlic cloves finely chopped
• 1/2 red pepper diced finely
• 310 g fresh curly parsley finely chopped
• 1 tsp. salt
• 1 tbsp. pepper
• 1 tbsp. olive oil
• 8 tbsp. butter
• 4 eggs at room temperature

Preparation

1. Attach the spiralizer attachment to your KitchenAid stand mixer.
2. Skewer a potato on the food holder at the end, as centered as possible, and secure it to the attachment. Insert the food prong into the potato up to the first mark.
3. To cut the spaghetti, place the noodle blade on the attachment and directly below it set a bowl or tray so the spaghetti falls straight into it. Set the mixer to speed 2 and, gently, press the blade against the potato to start cutting.
4. Cut all the potatoes the same way and rinse the potato spaghetti under cold water to remove starch. Dry them with a clean cloth to remove excess water.
5. Place another bowl or tray under the blade and cut the zucchinis and squash the same way, making spaghetti about 25 or 30 cm long.
6. When ready, sprinkle salt and pepper over them, add the chopped parsley and parsley and pour two tablespoons of melted butter over the mixture. Stir gently so the butter coats everything evenly and set aside.
7. Heat a skillet or a Shallow Casserole over medium-high heat. It should be wide, at least 28 or 30 cm. Add the tablespoon of olive oil and sauté the garlic and chopped red pepper for about 2 minutes, stirring constantly.
8. Add the squash and zucchini spaghetti and sauté, stirring constantly, for about 4 minutes, until they begin to soften. Remove the spaghetti from the pan and set aside.
9. Without lowering the heat, add 3 tablespoons of butter to the pan and when it starts to melt add the potato noodles, stirring so they absorb the butter, and let them brown for about 4 or 5 minutes without stirring, but pressing down slightly with a spatula.
10. Carefully flip the potatoes and add the remaining butter, stirring to incorporate it into the potatoes and, using a couple of forks, separate the potatoes into 4 portions, forming 1 nest with each portion. You should have 4 separate potato nests, one in each quarter of the pan.
11. Place the zucchini and squash spaghetti in the center of each nest, arranging them in the same way, i.e., forming a nest and leaving a gap in the middle.
12. Put an egg in the center of each nest, right in the gap. Cover the pan and let cook until the eggs are done.
13. Serve each nest on a plate, season with freshly ground salt and black pepper and accompany with whatever you prefer. With some berries it's fantastic!