ZUCCHINI BACON AND EGG NESTS (similar to a shakshuka)3 zucchini, shredded lengthwise or spiralized
4 slices thin raw bacon
asiago cheese -optional (I did not use this.)
Cut bacon in half, then lengthwise like bacon noodles. In a heavy saucepan, (I used my cast iron.) cook bacon for 3-5 minutes. Add the zucchini and mix well, (ere, I would cook for a couple of extra minutes.) season if desired and flatten slightly. Make four depressions for the eggs. Break one egg into each dent. Bake at 375 for 7-10 minutes or cook on medium high for 5 minutes, then cover and cook for an additional 4-6 minutes or until the eggs are cooked the way you like it. Serve immediately.