Ingredients

4 Servings

Produce

  • Fresh Basil 1/2 bunch

  • Courgettes 2

  • Red Cherry Tomatoes 150 g

  • Lemon 1/2

  • Fresh Thyme 1/2 bunch

  • Garlic Cloves 3

Canned/Bottled Goods

  • Vegetable Stock 240 ml

Dairy & Eggs

  • Whole Eggs 8

Spices

  • Salt 2 tsp

  • Black Pepper 5/8 tsp

Dry Goods

  • Long Grain Brown Rice 120 g

Pantry

  • Water 310 ml

  • Olive Oil 2 Tbsp

Preparation

  1. Boil Water

    Combine all ingredients in a large pot and bring to boil.

    • 1/2 tsp Salt
    • 310 ml Water
    • 1 pinch Black Pepper
    • 1/2 bunch Fresh Thyme
    • 2, smashed Garlic Cloves
  2. Cover & Simmer Rice

    Add rice & reduce heat. Simmer, covered, for 40 minutes. Let rest for 10 minutes. Remove garlic & thyme. Fluff rice with a fork.

    • 120 g Long Grain Brown Rice
  3. Soft Boil Eggs

    Bring eggs and water to a boil over high heat. Reduce heat; simmer for 4 minutes.

    • 950 ml, to heat Water
    • 8 Whole Eggs
  4. Ice & Peel Eggs

    Add ice and water to small bowl. Remove eggs from heat; add to prepared ice bath. Cool for 90 seconds. Carefully, peel eggs; cut in half. Season.

    • 8 Whole Eggs
    • 430 g Ice
    • 470 ml, cold Water
    • 1 tsp Salt
    • 1/2 tsp Black Pepper
  5. Veggie Prep

    Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & garlic; cook for 30 seconds.

    • 2, zoodled Courgettes
    • 150 g, halved Red Cherry Tomatoes
    • 1, minced Garlic Clove
    • 2 Tbsp Olive Oil
  6. Cook Courgetti

    Add remaining ingredients to pan with garlic; cover & cook for 2 minutes.

    • 2, zoodled Courgettes
    • 150 g, halved Red Cherry Tomatoes
    • 1/2, juiced Lemon
    • 240 ml Vegetable Stock
  7. Season Courgetti

    Season with salt & basil. Stir to combine.

    • 1/2 tsp Salt
    • 1/2 bunch, hand torn Fresh Basil
  8. Combine Eggs and Zoodles

    Serve over Brown Rice. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 370 kcal  
Total Fat 17.0 g 21%
Total Saturated Fat 4.5 g 23%
Unsaturated Fat 12 g  
Cholesterol 375 mg 125%
Sodium 1410 mg 60%
Total Carbohydrate 32 g 12%
Fiber Total Dietary 3 g 11%
Sugars Total 5 g  
Protein 18 g 37%
Vitamin C 31 mg 35%
Calcium Ca 113 mg 8%
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By Innit Culinary Team