Slice the zucchinis into thin rounds or dice them into small cubes, depending on your preference.
Thinner slices cook faster, while diced pieces hold their shape better.
Step 2: Sauté the Vegetables
Heat the olive oil or butter in a large non-stick skillet over medium heat.
Add the onion (if using) and sauté for 2–3 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced or diced zucchini to the skillet, spreading it out evenly.
Season with salt, black pepper, and smoked paprika (if using).
Sauté the zucchini for 6–8 minutes, stirring occasionally, until it becomes tender and slightly golden.
Step 3: Cook the Eggs
Reduce the heat to low and create small wells or spaces in the zucchini mixture.
Crack the eggs directly into these wells, being careful not to break the yolks.
Cover the skillet with a lid and let the eggs cook for 3–5 minutes, or until the whites are set but the yolks remain runny.
If you prefer firmer yolks, cook for an additional 1–2 minutes.
Step 4: Add Final Touches
Remove the skillet from the heat and sprinkle fresh parsley or dill over the top.
For extra flavor, add a handful of grated Parmesan or crumbled feta cheese before serving.
Serving Suggestions
On Its Own: Serve directly from the skillet as a one-pan meal.
With Bread: Pair with crusty bread or pita to scoop up the eggs and zucchini.
Over Rice: Spoon the zucchini and eggs over a bed of cooked rice or quinoa for a more filling dinner.
Tips for Success
Control the Moisture: Zucchinis release a lot of water when cooked. To avoid a watery dish, sauté them over medium-high heat and avoid overcrowding the skillet.
Make It Spicy: Add a pinch of red pepper flakes or a drizzle of hot sauce for a kick of heat.
Add Protein: Toss in cooked chicken, shrimp, or crumbled sausage to make it a heartier meal.
Try Variations: Experiment with spices like cumin or curry powder for a different flavor profile.
