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This dish is super easy to make and very satisfying.

Serves: Two

Prep Time: 15 minutes


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


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.


Steven Masley, MD