Zucchini Shakshuka

Fun Facts: Dark zucchini is the most nutrient-dense of the summer squash varieties, and those that are small to medium will pack the most flavor. Zucchinis were brought to the United States by the Italians in the 1920s.

Directions

1. Heat olive oil in a sauté pan over medium heat. Add onion and zucchini, and sauté until soft, about five to seven minutes. Add garlic and stir until fragrant, about one minute. Add salsa and simmer two minutes.

2. Crack and check eggs. Make a well in pan and slide eggs individually into indentations. Cook about three minutes, until the whites have set.

3. Sprinkle cheese on top and cover two minutes or until cheese has melted.

4. Serve on top of brown rice or in wraps.

Notes:

If not using a flavorful salsa, add 1/4 teaspoon cumin, 1/8 teaspoon black pepper, 1/4 teaspoon Italian seasoning, and 1/2 teaspoon salt.

Recipe tags

Appetizer Courgettes Eggs Gluten free Israeli food Quick-and-easy Savory appetizers Shakshuka Super easy Vegetarian Zucchini Zucchini shakshuka Zucchinis