MARINATED TOMATO MEDLEY ZUCCHINI SPAGHETTI

Ingredients

• 400g Tomato Medley, halved
• 100ml extra virgin olive oil
• 1 lemon, rind finely grated, juiced
• 1 tsp Dijon mustard
• 1/2 tsp caster sugar
• 2 green shallots, finely chopped
• 1 long red chilli, finely chopped
• 4 eggs
• 5 large zucchini
• 150g fresh ricotta, crumbled
• 1/4 cup flat leaf parsley, chopped

Method

1. Combine 80ml of olive oil with lemon rind, juice, mustard, sugar, green shallots and chili in a large bowl. Season and whisk well. Add tomatoes and stir gently to coat. Cover and set aside.
2. Bring a deep saucepan of water to a gentle simmer. Reduce the heat to medium-low. Crack 1 egg onto a saucer and slide the egg into the water. Repeat with a second egg. As the white sets, use a spoon to stir the water to make a whirlpool. Cook for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate and keep warm. Repeat with remaining eggs.
3. Spiralize the zucchini into thin strands. Heat the remaining olive oil in a large frying pan over medium-high heat. Add the zucchini and cook, shaking the pan for 1-2 minutes or until just tender. Add the ricotta, parsley and marinated tomatoes. Toss gently to combine.
4. Divide among serving plates, top each with poached egg. Serve.