Ingredients

4 Servings

Produce

  • Courgettes 2

  • Red Cherry Tomatoes 150 g

  • Garlic Cloves 3

  • Lemon 1/2

  • Fresh Basil 1/2 bunch

  • Fresh Thyme 1/2 bunch

Canned/Bottled Goods

  • Vegetable Stock 240 ml

Dairy & Eggs

  • Whole Eggs 8

Spices

  • Salt 2 tsp

Dry Goods

  • Long Grain Brown Rice 120 g

Pantry

  • Black Pepper 5/8 tsp

  • Olive Oil 2 Tbsp

  • Water 310 ml

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!

Suggested Meals

Buttermilk Apple

Crisp Pancakes

Kale Quinoa

Bowl

Garlic

Prawns

Garlic

Prawns

Cashew Crusted

Avocado

Nutrition

  Amount per
serving		 Daily value percentage
Calories 370 kcal  
Total Fat 17 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