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Tomato and Zucchini Eggs

Source: "I Cook for Baby and the Whole Family" by Christelle Courrège and Céline De Sousa

Fast & easy Summer Spring Vegetarian Public
Course: Main course
Preparation time: 5 minutes
Cooking time: 15 minutes
Cost per serving: 0,63 €
Energy: 105 kcal / serving

Instructions

  • 1.   Slice the zucchini into thin rounds and dice the tomatoes.
  • 2.   Peel and mince the garlic.
  • 3.   In a skillet, drizzle some olive oil and sauté the zucchini and tomatoes over high heat for 5 minutes. Add the garlic, thyme, and let it simmer for an additional 5 minutes.
  • 4.   Crack the eggs one by one into the skillet and let them cook over low heat for 5 minutes.
  • 5.   Season with salt and a bit of Espelette pepper.

Ingredients for servings

  • 4 eggs
  • 4 tomatoes
  • 2 zucchinis
  • 2 garlics
  • 3 stalk of thyme
  • salt (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    105 kcal
    5 %
  • Fat
    4,92 g
    7 %
  • of which saturated
    1,3 g
    6 %
  • Carbohydrates
    5,5 g
    2 %
  • of which sugar
    ?
    ?
  • Protein
    8,05 g
    16 %
  • Fibers
    2,84 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.