Egg in Tomatoes with Zoodles

We are back in the weeknight swing and I’m working on some new dinner recipes to add to my current repertoire. Over the summer we got into two dishes: zoodles, and shakshuka. Both are simple to make and taste delicious. Up until now I’ve been serving them separately, but this week I decided to combine them into one easy dish. My plan was to bake the eggs in the tomatoes and serve them over zoodles for an easy, healthy dinner.

Procuring the ingredients was easy. And while I was doing so I picked up some Davidson’s Safest Choice® eggs. They are pasteurized in an all-natural warm water bath to eliminate the risk of Salmonella. Knowing this eases my mind when it comes to serving eggs to my children. We like them a little runny and this way I simply don’t worry at all.

I baked them up in the oven after the stovetop portion of the meal and scooped them right out onto the zoodles when they were done. We loved the textures of rich tomato sauce and egg combined with the cool, crunchy noodles. It was an extremely satisfying dinner that pleased the whole family and I know I’ll be making again.

Find the recipe and more on SafeEggs.com!

(Disclosure: This post is sponsored by Safest Choice Eggs. This year I am an ambassador for Safest Choice Eggs. I believe in their product and you can read more about my brand work in my affiliate disclosure.  The opinions, recipe, and photographs are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)