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