Preheat a Belgian waffle iron and preheat oven to 200°F (93°C).

Place the zucchini and onion on a clean dish towel, bring up the ends, and twist to make a beggar’s purse. Squeeze out as much moisture as possible. Put the shredded vegetables in a large bowl.

Crack 4 eggs into the bowl; set aside the remaining 4 eggs for poaching. Stir to combine.

In another bowl, whisk together the almond flour, cheese, turmeric, seasoning blend, baking powder, salt and pepper. Break up any clumps of almond flour with your fingers. Add the dry ingredients to the zucchini mixture and stir to combine.

Generously mist the waffle iron with cooking spray. Scoop ½ cup (118ml) of the batter and pour it into the center of the waffle iron. Use a spoon to spread the batter out into a 4–5-inch (10–12cm) round. Close the lid and cook until golden brown, 4 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the rest of the batter.

While cooking the waffles, make the poached eggs. Pour ½ cup (118ml) water into a microwave-safe coffee mug. Crack 1 egg into the mug, cover with a small plate, and microwave on high power for 30 seconds. Lift the plate (careful, steam will escape) and check the egg. If the white is not completely set, recover and continue to microwave in 10-second intervals until the egg white is opaque.

Carefully pour off the water in the mug, using a slotted spoon to keep the egg from falling out. Keep the egg in the mug and cook the remaining 3 eggs in the same way.

Place the waffles on dinner plates. Top each waffle with 1 poached egg. Serve immediately.

To store the cooked waffles, let them cool completely and store in an airtight container in the refrigerator for up to 5 days. Reheat in a toaster oven or toaster until heated through, about 4 minutes.