1 TBS butter
1 TBS olive oil
2-3 medium zucchini, chopped into cubes
1 pint of cherry or grape tomatoes, halved
6-10 cloves garlic, minced
1/2 to 3/4 tsp salt
1/4 tsp black pepper
1 TBS olive oil/butter to fry the eggs
Serve with steamed white rice
Optional: blue cheese crumbles
First, put your rice on—I use my trusty rice cooker. Dice your zucchini, garlic, and tomatoes. Don’t fear the garlic—I like this dish as garlicky as I can get it.
I used to use the flat of my knife to crush the garlic cloves, which almost cost me a severed hand once. Then, I read The Pioneer Woman, and she set me straight. Smash the cloves violently with a can! The papery skins come right off:
Heat the olive oil and butter together in a skillet. Once the butter has melted, add your zucchini.
Cook on high for 6-7 minutes, until the zucchini pieces are starting to get golden.
Season with salt and freshly ground black pepper. Add your garlic and halved tomatoes, and lower the heat to medium.
Let it cook away for a while, about 12 minutes, stirring occasionally until it becomes mushy and delicious (but not too liquidy).
When you drag the spatula across the pan, it should leave a space instead of immediately filling with liquid.
When the mush is about done, heat some butter or olive oil in another non-stick skillet and add your eggs. We like to do 2 per person, overeasy. If you’re averse to dirtying another pan (as I sometimes am) you can push the veggies to the side of the mush pan, add your butter/oil to the center, and cook your eggs in the center of the mush.
Serve up individual bowls: start with a nice pile of rice, add a layer of veggies, and slap the eggs on top. If you like your food to look pretty, construct a little arrangement like this:
If you’re a blue cheese addict like I am, some crumbles on top are never amiss.
I swoon over this bowl of delights every time. It’s so good that it’s what I requested my husband to make for my birthday dinner this year. Just don’t skimp on the garlic! If you do, disappointment and despair will pursue you to the end of your days. (not really) (then again, who can fathom the consequences of garlic-skimping?)
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