Scrambled eggs according to this recipe are cooked in “nests” from stewed zucchini. This dish is somewhat reminiscent of an Israeli breakfast – shakshuka.
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Servings (Default: 2) |
Ingredients
Ingredients- Zucchini – 0.5-1 pcs.
- Eggs – 3 pcs.
- Dill – 0.5 bunch
- Bulb onions – 1 pc.
- Garlic – 2 cloves
- Vegetable oil – 0.5 tbsp
- Salt – 1 pinch
Instructions
- Chop the onion and garlic and fry in a pan until soft. Wash the zucchini and cut into thin strips.
- Place the zucchini in a frying pan, stir in the onion and garlic. Cover and simmer over low heat for 10 minutes, stirring from time to time. When the zucchini is soft, form three nests.
- Pour an egg into each so that the yolk remains intact. Cover and fry over low heat for another 5-7 minutes. The yolk should set slightly, but not harden. Salt. Wash and chop the dill.
- When serving, sprinkle with plenty of herbs. Bon Appetit!
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