Treasure Tomato with Zucchini Noodles
Introduce your kids to cooking at home with this fun weekend cooking project. To make this into a vegetarian dish, replace the bacon with kale chips or potato chips.
- 15 minutes
- 20 minutes
- 1 serving
- 1 big tomato (eg. heirloom beef tomato)
- 2 eggs
- Half a zucchini
- 6 to 8 slices streaky bacon, fried (5 – 7min to fry)
- Half a cucumber, diced small
- Half a carrot, shredded thinly
- 2 TSP Greek yoghurt
- 4 TBSP Japanese sesame salad dressing
- 1 TBSP vegetable oil
- 1 TSP black sesame seeds
- Pinch of salt
- Pinch of pepper
- Using a spiralizer or spiral slicer, make the zucchini noodles. Set aside.
- Hollow out the big tomato. Use a knife and slice the top, then use a spoon and scoop the insides out. Make sure you remove as much of the inside as possible, so there’s more space for the egg. Keep the top of the tomato as a “lid”. Set aside.
- Crack 2 eggs into a bowl. Beat eggs. Add a pinch of salt and a pinch of pepper.
- Preheat pan on medium heat. Pour in 1 TBSP vegetable oil. Put carrots in pan to cook first, as carrots take longer to cook than the eggs, cook for about 1 to 2 minutes.
- Once carrots are cooked, pour beaten eggs into pan. Fry eggs for about 2 to 3min, or until the eggs do not look “flow-y”.
- Put cooked egg mixture into a bowl to cool. Once cooled, add shredded cucumber, 2 TSP Greek yoghurt. Mix well.
- In another bowl, add zucchini noodles, sesame dressing and black sesame seeds. Toss well and set aside.
- Put tomato on center of serving plate. Fill tomato with cooked eggs. Leftover eggs can be placed beside the tomato. Put zucchini noodles on the plate. Add bacon strips on the side. Serve!
- Chef’s Tips:
- Younger kids who are trying cooking for the first time should get an older kid or adult to supervise.
- If you want to make scrambled eggs instead of fried eggs, add 2 tablespoons of milk to the eggs before adding them to the pan, and then only cook eggs for 1 minute.
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