Vegetarian · 20 min
Pan-Fried Zucchini Egg Nests with Bacon & Tomato
- 20 min
- 2–6 servings
- 407 kcal / serving
Egg nests of zucchini cradle a runny yolk, with crisp bacon and fresh tomatoes for a quick weeknight plate that comes together in one skillet.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4 slicesbacon
- 4eggs
- ½ pintgrape tomatoes
- 2 mediumzucchini squash
From the pantry: black pepper, Italian seasoning, salt
Cookware
chef's knife · colander · cutting board · julienne peeler (optional) · measuring spoons · nonstick skillet · spatula · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
Shopping list by aisle
Produce
- ½ pintgrape tomatoes
- 2 mediumzucchini squash
Meat & seafood
- 4 slicesbacon
Dairy, eggs & chilled
- 4eggs
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| bacon | 4 slices | 8 slices | 12 slices |
| eggs | 4 | 8 | 12 |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| zucchini squash | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 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.
- Wash and trim the zucchini, then turn them into noodles using a julienne peeler or a regular peeler.
- 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.
- Reduce heat to medium-low and form four shallow mounds in the pan, creating a small nest in the center of each.
- 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.
- Wash and halve the grape tomatoes.
- To serve, divide the nests among plates, top with bacon pieces and tomato halves, and season the eggs with salt and pepper.
Two tips
- Leftovers can be refrigerated for up to 1 day; reheat gently in the pan.
- Crumble the reserved crispy bacon over the nests just before serving for extra texture.
Nutrition per serving
- Calories
- 407 kcal
- Protein
- 21 g
- Carbs
- 10 g
- Fat
- 31 g
- Fiber
- 3 g
- Sodium
- 515 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.