Pan-Fried Zucchini Egg Nests with Bacon & Tomato

Directions

1. Cook the bacon in a skillet over medium-high heat until crispy, about 3–5 minutes per side. Transfer to a paper-towel–lined plate and keep the drippings in the pan.
2. Wash and trim the zucchini, then turn them into noodles using a julienne peeler or a regular peeler.
3. Return the skillet to medium-high heat and add the zucchini noodles with Italian seasoning, salt, and pepper. Cook, stirring occasionally, until they begin to soften, about 2 minutes.
4. Reduce heat to medium-low and form four shallow mounds in the pan, creating a small nest in the center of each.
5. Gently crack one egg into each nest and cover the skillet. Cook until the whites are set but the yolks remain runny, about 3–4 minutes.
6. Wash and halve the grape tomatoes.
7. To serve, divide the nests among plates, top with bacon pieces and tomato halves, and season the eggs with salt and pepper.