Zucchini Eggah W/Tomato Garnish
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 4 tablespoons olive oil
- 1 cup scallion, thinly sliced
- 1 cup fresh parsley, chopped
- 1⁄4 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups zucchini, shredded (2 or 3)
- 1 1⁄2 teaspoons salt
- 1⁄2 lemon, zest of
- 6 eggs, lightly beaten
-
garnish
- 6 medium tomatoes, coarsley chopped, juices reserved
- 1 dash hot pepper sauce
- 1⁄2 cup fresh dill, chopped
directions
- In a heavy skillet, heat the oil over med heat.
- Add the scallions, parsley, pepper cumin and coriander. saute for 3 minutes.
- Add the zucchini, salt and lemon zest, stir until zucchini heats through and begins to wilt.
- Reduce heat to low [our eggs over the zucchini mixture and stir to mix. Level the mixture; cover with a tight fitting lid and cook the eggah slowly for about 10 minutes, or until eggs are set.
- Check eggah now and then to make sure it is not burning and adjust the burner if necessary.
- While eggah is cooking, toss the tomatoes with their juices, the hot pepper sauce and snipped dill; set aside.
- When the eggah is done, cut into wedges and top each wedge with tomato garnish.
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RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0