One-Pan Zucchini and Egg Skillet

📝 Ingredients

• 2 tbsp extra virgin olive oil (30 ml)
• 3 medium zucchini
• 1 medium onion
• 5 cloves garlic
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 1/2 tsp ground cumin (1.50 grams)
• 2 tomatoes
• 1/2 cup vegetable broth (120 ml)
• 4 cage-free organic eggs
• 2 tbsp grated manchego cheese (15 grams)
• handful chopped fresh parsley
• sea salt & black pepper

👨‍🍳 Instructions

1. 1Cut the zucchini into small bite-size pieces, then transfer into a colander with a bowl underneath, season with sea salt and set aside
2. 2Heat a large fry pan with a medium heat and add in the olive oil
3. 3In the meantime, finely chop the onion, thinly slice the garlic and finely grate the tomato
4. 4Add the chopped onion and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer
5. 5While the tomato is simmering, move back to the zucchini, transfer the pieces over some paper towels and pat completely dry
6. 6Once the grated tomato has slightly thickened, about 4 minutes, add in the pieces of zucchini, mix together, then mix every 1 minute so the zucchini evenly sautes
7. 7After 3 to 4 minutes and the zucchini is lightly sauteed, add in the vegetable broth, raise to a high heat
8. 8When it comes to a boil, crack in the eggs, all evenly spaced out, place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the egg whites are set but you still have slightly creamy yolks, then remove the pan from the heat
9. 9Add in the grated cheese and sprinkle with chopped fresh parsley, enjoy!