One-Pan Zucchini and Egg Skillet | IRRESISTIBLY Delicious & Healthy Recipe

This One-Pan Zucchini and Egg Skillet is what simple and honest food is all about. It’s filled with flavors, made with heart-healthy ingredients and all done in under 30 minutes. Serve it for breakfast or even for dinner, and always next to a crunchy baguette to mop up all that goodness.

For this recipe, I left the skins on the zucchini. As it adds more nutrients and flavors. But you can peel them if you like. Either way, once you cut the zucchini, make sure to salt it and let it rest for 5 to 10 minutes. This will extract the water, that way when you cook the zucchini, it stays nice and firm with absolutely no mush.

What really flavors this skillet is the sweet smoked Spanish paprika and the ground cumin. Of course, you can add other spices and herbs if you like. But this combination of spices is very typical in the south of Spain, as it gives this dish the perfect balance of goodness.

TIPS & TRICKS to Make this Recipe: It took me about 4 minutes to perfectly cook the eggs in the skillet. Of course, every pan heats differently, so it might take you less or more time. Just make sure the whites are set and you end up with slightly creamy yolks.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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Watch the Video Below on How to Make this One-Pan Zucchini and Egg Skillet

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One-Pan Zucchini and Egg Skillet

Course Breakfast

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 213 kcal

Author Albert Bevia @ Spain on a Fork

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. Cut the zucchini into small bite-size pieces, then transfer into a colander with a bowl underneath, season with sea salt and set aside

2. Heat a large fry pan with a medium heat and add in the olive oil

3. In the meantime, finely chop the onion, thinly slice the garlic and finely grate the tomato

4. Add 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. While the tomato is simmering, move back to the zucchini, transfer the pieces over some paper towels and pat completely dry

6. Once 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. After 3 to 4 minutes and the zucchini is lightly sauteed, add in the vegetable broth, raise to a high heat

8. When 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. Add in the grated cheese and sprinkle with chopped fresh parsley, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe

Nutrition Facts

One-Pan Zucchini and Egg Skillet

Amount Per Serving

Calories 213 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 172mg57%

Sodium 242mg11%

Potassium 661mg19%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 7g8%

Protein 10g20%

Vitamin A 1397IU28%

Vitamin C 38mg46%

Calcium 150mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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