Pick up a container of zucchini noodles and a jar of your favorite pesto and in about 5 minutes you’ve got a simple, comforting dinner that feels as if it took much longer to make.
2 tablespoons olive oil, divided
1 medium zucchini (about 6 ounces), ends trimmed and spiralized, or 1 heaping cup of store-bought zucchini noodles
1 tablespoon basil pesto
1 large egg
Freshly ground black pepper
Red pepper flakes or hot sauce, for serving (optional)
1. Heat 1 tablespoon of the oil in a medium nonstick skillet over medium heat until shimmering. Add the zucchini noodles and sauté until just tender, about 2 minutes. Add the pesto and toss until the noodles are well-coated. Transfer the noodles to a plate or shallow bowl.
2. Heat the remaining 1 tablespoon oil in the skillet until shimmering. Add the egg, season with salt and pepper, and cook undisturbed until the outer white edges are opaque, about 1 minute. Cover and cook until the yolk is set but still runny, 2 to 3 minutes.
3. Gently slide a spatula under the egg and place it on top of the zoodles. Sprinkle with a pinch of red pepper flakes or finish with a little hot sauce, if using.