If you like poached eggs but aren't a fan of traditional poaching, this recipe's for you. The eggs poach in the cooked vegetables and have a great flavor. This is a quick, hassle free meal.
Ingredients
3 eggs
3 zucchini (2 lbs)
1 yellow onion
1 bell pepper
2 cloves garlic
Fresh parsley (small bunch)
Juice of half a lemon
Salt
Olive oil
Add several tablespoons of olive oil to a large saute pan and set aside. Slice the onions and peppers into thin strips. Add the onions to the pan and begin cooking over medium heat for about 2-3 minutes, stirring occasionally. While the onions are cooking, continue to chop the zucchini, parsley, and thinly slice the garlic.
Add the zucchini and peppers to the onions. Cook for another 5 minutes until the vegetables soften slightly. Add garlic, lemon juice, chopped parsley, and salt to taste. Stir until combined and then make three wells, evenly spaced, in the vegetable mix. Then crack an egg into each well. Sprinkle a pinch of salt on top of each egg then cover the pan with a lid to let the eggs set. The eggs cook quickly. If you like runny yolks they'll be ready in about 2 minutes or 4 minutes if you like the yolk set.
Once eggs are set to your preference remove from heat and serve immediately. These are excellent served on a bed of fresh greens, topped with more fresh herbs, olive oil and grated parmesan.
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