This dish is super easy to make and very satisfying.
Serves: Two
Prep Time: 15 minutes
Ingredients:
1 tablespoon avocado oil
½ medium onion, diced
2 cups zucchini, diced
1 red bell pepper
1 tsp Italian herb seasoning
½ tsp sea salt
1 tablespoon extra-virgin olive oil
4 large cage-free, organically raised eggs
1 tablespoon fresh basil leaves, chopped
Optional: few dashes of hot sauce
Directions:
Heat a large sauté pan over medium-high heat, add avocado oil, onion, zucchini, bell pepper, herbs, and salt and sauté for 3-4 minutes, stirring occasionally, until onions are translucent, then add bell pepper, reduce heat to medium, and saute another 2-3 minutes. Stir in olive oil.
With a wooden spoon, create 4 openings in your veggie mixture in the skillet big enough for each egg, then crack an egg into each. Cover the sauté pan and heat over medium heat for about 3-4 minutes, until eggs are cooked. Garnish with basil, and serve.
Enjoy,
Steven Masley, MD
Sounds good. I have all the ingredients here already. The zucchini is from a friend’s garden and eggs that my chickens produce.
Hi Dr. Masley, I believe this is one of your best recipes yet, not only the looks but ,WOW, the great taste!
Great dish – so easy and nutritious. I added some legumes (tin lentils or butter beans for example) which give it more body if making as a main meal.
Pat, Good idea!
Steven Masley, MD
I tried this and loved it! I’ve never made eggs this way and am excited to experiment with other sauteed veggies as a base. Thanks for sharing this great recipe!
There are so many recipes that I want to try, we will have an adventure every time I try another recipe. Thanks for all your ideas