I’ve been playing around with this recipe for quite a while now, and have finally found a version that I love! This meal is a lot of fun, and very versatile; it can be served for breakfast, lunch or dinner, and can be shared or eaten all by yo’ self! You will need a cast iron skillet for this recipe, as it brings out the best flavor and allows it to cook to perfection.
Original Recipe
Servings: 1-3 (depending on your willingness to share)
Ingredients:
- Olive oil
- 1/2 yellow onion
- 1/4 of red and green peppers, each
- 1 clove of garlic
- 1 medium zucchini
- A handful of spinach
- 1 can of tomatoes (no salt added)
- You can also use 1 fresh, ripe tomato instead
- 1/3 cup tomato sauce (I used the tomato and basil flavor)
- 1/2 tbsp brown sugar
- 4 eggs
- 1 tsp paprika
- 1/2 tbsp (heaping) cumin
- Salt & pepper
- Optional: collagen
Directions:
1. Chop and prep the veggies. I spiralized my zucchini and then cut it into smaller strings; you can do it this way or cut the zucchini in whatever which way your heart desires.
2. Heat the olive oil in your skillet, and transfer your chopped onion, peppers, and garlic into the pan. Let it soften, stirring occasionally. I don’t like mine too soft so I let it cook for about 5-7 minutes. When it’s just about reached the desired level of softness, add your zucchini and spinach into the pan for another couple minutes.
3. Add the tomatoes, sauce, brown sugar, paprika, cumin, and salt & pepper into the skillet. If you’re adding collagen, do this now as well. Simmer for about 8-10 minutes until the sauce thickens a little.
4. When the sauce has thickened, make 4 indents in the mixture and crack your eggs into their respective indents. Make sure these indents aren’t touching so your eggs don’t spew into one giant four-yolked egg.
5. Cover and simmer for 4-5 minutes. Then uncover and continue simmering for another 1-2 more minutes. Make sure your egg whites are set.
6. Remove from heat and serve!
