One-Pan Zucchini and Egg Skillet

Por Spain on a Fork · 30 min

Ingredientes

Modo de preparo

1. Cut the zucchini into bite-size pieces, put them in a colander set over a bowl, salt them and set aside.
2. Heat the olive oil in a large frying pan over medium heat.
3. Finely chop the onion, thinly slice the garlic and finely grate the tomato.
4. Add the onion and garlic to the hot pan and stir constantly. When the onion is translucent after 3 to 4 minutes, add the paprika and cumin and stir quickly.
5. Add the grated tomato, season with salt and black pepper, stir and let it simmer.
6. Pat the zucchini completely dry on paper towels.
7. When the grated tomato has slightly thickened (about 4 minutes), add the zucchini and stir, then keep stirring about every minute.
8. After 3 to 4 minutes, when the zucchini is lightly sautéed, add the vegetable broth and raise the heat to high.
9. When the broth boils, crack the eggs evenly spaced over the pan, cover, and lower to low-medium heat. Simmer 3 to 4 minutes, until the whites are set but the yolks are still slightly creamy.
10. Remove from the heat, scatter the grated cheese over the top and sprinkle with chopped parsley.

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