Summer eggs in a skillet

Name: Summer eggs in a skillet
Ingredients: 1 tablespoon oil; 200 g zucchini; 200 g tomatoes; 1 garlic clove; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 eggs

Appetizers - Summer eggs in a skillet by Cristina B. - Recipia

Summer eggs in a skillet cook covered for 5 minutes, once the zucchini and tomatoes have softened in the pan. The vegetables release a little juice under the eggs as they cook on top; I cut the zucchini into roughly 1-centimeter cubes because I like having pieces of it among the tomatoes, under the set egg whites. Prep: 10 minutes. Cook: 13 minutes. Total time: 23 minutes. Servings: 1. About 340 kcal and 17 g protein per serving.

Ingredients

1 tablespoon oil
200 g zucchini
200 g tomatoes
1 garlic clove
1 teaspoon salt
1/2 teaspoon ground pepper
2 eggs

Preparation

1. Dice the zucchini and tomatoes. Crush the garlic. 2. Heat the oil in a skillet and add the zucchini. Fry for 5 minutes, stirring often, until it starts to soften. 3. Add the tomatoes, crushed garlic, salt and pepper. Cook for 3 minutes, until the tomatoes soften. 4. Make two wells among the vegetables and crack an egg into each one. Cover the skillet and cook for 5 minutes, until the egg whites are set.

Notes

The eggs make a main dish; I serve them with slices of warm bread, perfect for dipping in the juices in the pan. Eggs are an allergen, and the bread on the side contains gluten. If you have a serving left over, refrigerate it and eat it within 3 days; the eggs have a better texture when freshly made. Choose small, firm zucchini with smooth skin and no soft spots. If the tomatoes are very juicy, cook the vegetables a little longer to reduce some of the liquid before cracking in the eggs.