Zucchini Eggah W/Tomato Garnish

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READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy skillet, heat the oil over med heat.
  2. Add the scallions, parsley, pepper cumin and coriander. saute for 3 minutes.
  3. Add the zucchini, salt and lemon zest, stir until zucchini heats through and begins to wilt.
  4. 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.
  5. Check eggah now and then to make sure it is not burning and adjust the burner if necessary.
  6. While eggah is cooking, toss the tomatoes with their juices, the hot pepper sauce and snipped dill; set aside.
  7. When the eggah is done, cut into wedges and top each wedge with tomato garnish.

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