Meatless Monday: Eggs with Feta, Peppers, and Zucchini

June 24, 2013

Eggs are not only for breakfast, over easy eggs with feta, peppers, and zucchini from The Spiced Life can be eaten for any meal of the day.  Red bell pepper and zucchini are cooked with garlic and cilantro before the salty feta cheese is slowly melted over top.  The egg is cracked over the vegetable and cheese mixture just before serving.  All you need is a slice of toasted bread to be a platform for all those delicious flavors.

Eggs with Feta, Peppers, and Zucchini

Ingredients:

2 teaspoons cold pressed extra virgin olive oil--I used a good Spanish one
2 fat cloves garlic, minced
1 teaspoon ground coriander
1 sweet bell pepper, diced
1 small zucchini, diced
1 fresh, ripe tomato, chopped
 
Directions:
 
Heat a 10-12 inch nonstick skillet over medium heat.
 
Add the oil and then the garlic and coriander.
 
Let the garlic sizzle gently, reducing heat of necessary, to roast until golden and fragrant.
 
Add the peppers and zucchini and cook for a few minutes.
 
Place the feat cheese over the veggie and leave to cook on medium low heat.
 
When the cheese is melting and falling apart, toss the veggies and cheese 2-3 times.
 
Crack the eggs over the skillet--ideally all yolks would remain unbroken, but one of mine broke. Luckily my husband does not care about egg yolk.
 
Sprinkle the chopped tomato around the edges and turn the broiler on.
 
When the eggs look like they have cooked pretty well underneath but are still raw in the center, cook under the broiler to desired doneness.

 

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