Zucchini Egg Skillet

  • 10 Feb - 16 Feb, 2024
  • Mag The Weekly
  • Cookery

· 2 tablespoons olive oil
· 2 medium red potatoes (about 1/2 lb.), cut into 1/4-inch cubes
· 1 medium onion, chopped
· 2 small zucchini, shredded (about 3 cups)
· 4 frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices
· 1/2 cup chopped roasted sweet red peppers
· 6 cherry tomatoes, quartered
· 1/4 teaspoon salt
· 1/8 teaspoon pepper
· 1/2 cup shredded cheddar cheese
· 4 large eggs

In a skillet, heat oil over medium-high heat. Add potatoes and onion, cook and stir for five minutes or until potatoes are crisp-tender. Stir in zucchini and sausage, cook until the vegetables are tender. Stir in red peppers, tomatoes, salt and pepper and sprinkle with cheese. With the back of spoon, make wells in the potato mixture and break an egg into each well. Reduce heat to medium. Cook until egg whites are completely set and yolks begin to thicken but are not hard.