Ponzu Eggs in a Veggie Nest
Transform your breakfast or lunch routine with this vibrant and nutritious recipe: Ponzu Eggs in a Veggie Nest. Featuring a medley of spiralized zucchini, julienned carrot, and colorful red bell pepper, these "nests" are a fresh and healthy base for perfectly cooked eggs with runny yolks. A drizzle of tangy ponzu sauce lends an umami-packed finish, while garlic, green onions, and sesame seeds add layers of flavor and texture. Ready in just 25 minutes, this one-pan dish combines ease with elegance, making it perfect for busy weekdays or impressive weekend brunches. Naturally low-carb, gluten-free, and brimming with wholesome ingredients, Ponzu Eggs in a Veggie Nest is a feast for both your eyes and your taste buds!
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Recipe Information
Ingredients
- 1 medium (spiralized or julienned) Zucchini
- 1 medium (spiralized or julienned) Carrot
- 0.5 medium (thinly sliced) Red bell pepper
- 2 stalks (thinly sliced) Green onions
- 4 large Eggs
- 2 tablespoons Ponzu sauce
- 1 tablespoon Olive oil
- 2 cloves (minced) Garlic
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon (optional, for garnish) Sesame seeds
Instructions
Start by preparing the vegetables. Spiralize or julienne the zucchini and carrot. Thinly slice the red bell pepper and green onions, and mince the garlic.
Heat a large non-stick skillet over medium heat and add the olive oil.
Once the oil is hot, add the minced garlic and sauté for 30 seconds, stirring frequently to prevent burning.
Add the zucchini, carrot, and red bell pepper to the skillet. Sauté the vegetables for 4–5 minutes until slightly softened but still retaining some crunch. Season with salt and black pepper.
Use a spatula or wooden spoon to arrange the cooked vegetables into two 'nests,' creating a small well in the center of each nest.
Crack two eggs into each vegetable well, being careful not to break the yolks.
Reduce the heat to low and cover the skillet with a lid. Let the eggs cook for 3–5 minutes or until the whites are fully set but the yolks remain runny (or cook longer for firmer yolks).
Carefully slide the veggie nests with eggs onto plates using a large spatula.
Drizzle 1 tablespoon of ponzu sauce over each veggie nest.
Sprinkle the green onions and sesame seeds on top as garnish, if desired.
Serve immediately and enjoy your Ponzu Eggs in a Veggie Nest!
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4173 mg | 181% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 21.3 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 202 mg | 16% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
