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Meatless Monday: Eggs with Zucchini

Weekday morning meals are generally cereal or something easy that I can get together quickly.  Weekends however I try to make a bigger breakfast/lunch for the family.  This usually includes m’semmen (my kid’s favorite), fruit, some type of meat, cheese and eggs with juice and tea.  This weekend I managed to get my shopping done before the weekend and had a fridge full of vegetables and fruit – lots of options!  I came up with this recipe off the cuff and turns out it’s a hit!  I served it for breakfast but this could easily make a great lunch or dinner, served with a salad and great desert.  

                            typical breakfast – this egg recipe not included – it was eaten before I got a picture!

Ingredients
3 eggs (Free-range or organic if you can)
1 small zucchini
1 tsp chopped garlic
4 tbsp tomato sauce (add more if you like the flavor!)
1/2 tsp each salt and pepper
1/2 tsp each cumin and paprika
1 tsp sumac
2 tsp vegetable oil

Directions:
  • Peel the zucchini and slice thinly.  If you have a mandolin use it, otherwise very thin slices with a knife will work.  
  • In a saute pan, add the vegetable oil and garlic and saute on medium heat for 1-2 minutes.  
  • Layer the slices of zucchini on the bottom of the pan – in a thin layer (overlapping is fine.)  
  • On top of zucchini add the tomato sauce.  
  • Crack the eggs and pour into the skillet – do not break the yolks.  Sprinkle the salt, pepper, cumin and paprika on top of the eggs. 
  • Cook until the egg starts to set, and then place a cover over the saute pan to complete the cooking.  You can either cook the yolks through, or leave them runny – whichever way you like better.
  • Before serving sprinkle sumac over the top.
  • Serve hot with crusty bread to scoop up the dish.  

Comments

  1. That looks good! I had a meatless Monday too, I made a Moroccan speghti that I got online somewhere. I was questioning before I made it about the little amount of tomato paste but it was very tasty.

  2. Mmm, looks tasty. I've totally fallen in love with zucchinis If you happen to have extra zucchinis on hand (and I'm sure we all will at some point this season), give this recipe a test drive. It's one of my favorite spring/summer soups and has gone over well with everyone I've fed it to, from husband to random arabs and pakistanis at the masjid to my grandma

    http://www.recipezaar.com/recipe/Red-Lentil-Zucchini-Couscous-Soup-115423

  3. I also think that it would be really good with eggplant too!

  4. I made something similar to this w/ peas for DH recently but it didn't sound appealing to me. This however does and I'll be trying it very soon!

  5. I made something very similar to this recently w/ peas for DH…but it didn't sound appealing. This however does and I'll be trying it very soon!

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