Mouthwatering Keto Polish Breakfast: Zucchini Noodle Bigos with Eggs and Bacon

Allergens

None (excluding allergies to the ingredients listed)

Ingredients

• 1. 6 large zucchinis 2. 4 large eggs 3. 8 slices of bacon 4. 1 small onion, finely chopped 5. 1 small red bell pepper, diced 6. 2 cups button mushrooms, sliced 7. 2 cups tomato passata 8. 1 cup beef stock 9. 2 tbsp olive oil 10. 2 cloves garlic, minced 11. 1 tsp paprika 12. Salt and pepper to taste 13. 1/4 cup chopped fresh parsley 14. 1/2 cup shredded mozzarella cheese (optional)

Instructions

1. Preheat a large skillet over medium heat. Slice the zucchinis into noodle like strips using a spiralizer or julienne slicer. Set aside.
2. Cook the bacon in a separate pan until crispy, then set aside and chop into bite sized pieces once cooled. Reserve 1 tablespoon of bacon fat and use it to coat the large skillet.
3. Add onion and bell pepper to the skillet with the bacon fat, sautéing for 5 minutes or until softened. Stir in garlic and paprika, cooking for another minute.
4. Incorporate mushrooms, tomato passata, beef stock, salt, and pepper into the mixture. Simmer for 10 12 minutes, stirring occasionally.
5. Meanwhile, bring a pot of water to boil. Blanch the zucchini noodles for 1 2 minutes, then immediately drain and rinse under cold water to halt cooking. Set aside.
6. In a separate pan, fry the eggs to your desired preference.
7. Combine the blanched zucchini noodles with the Bigos sauce and cook over low heat for 2 3 minutes to allow flavors to meld together. If using cheese, sprinkle it on top and let it melt slightly before serving.
8. Plate the Zucchini Noodle Bigos, placing fried eggs on top and garnishing with chopped parsley and bacon pieces.

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable sensory experience for your taste buds!

Notes

This recipe is suitable for those following a ketogenic diet or looking to reduce their carbohydrate intake.