- 1/ 2 tablespoon ghee or butter
- 1 cup spiralized butternut squash
- 1 clove garlic, minced
- Pinch red pepper flake
- Salt and pepper, to taste
- 2 eggs
- 1 handful arugula
- Hot sauce, optional
Heat ghee or butter in a large skillet over medium heat. Add garlic and saute for 1-2 minutes until fragrant, then add red pepper flake and spiralized butternut squash. Season with salt and pepper. Cook until noodles are soft, yet still retain their shape, approximately 10 minutes
Create two piles of noodles in the skillet and make divets in the center of each one. Crack an egg into each of the divets. Cook for approximately 5-7 minutes until white is set, yet yolk is still runny.
Transfer onto a plate and garnish with arugula and hot sauce. Season eggs with salt and pepper.