Just another invention on my Wednesday off. The cumin flavouring and crunch of the zucchini just send this over the edge…in my opinion, add a little or less of whatever you like. After all, inventions don’t have rules
1 large red onion, diced
2 small garlic cloves, finely chopped
1 zucchini, large dices
1 green bell pepper, thinly sliced
4 medium size mushrooms, diced
2 medium size ripe tomato, diced/or half can of chopped tomato
1 tsp cumin
1/4 tsp chilli flakes or powder
pinch of sugar
1 tsp salt
1 tsp ground pepper
1 tsp smoked sweet paprika
50g feta cheese
1 tbs olive oil
bunch of fresh basil, slivered, to dress
extra salt, pepper and olive oil to season.
crusty bread to serve.
Turn grill to 200c.
In a medium cast iron skillet heat oil over medium heat. Add onion and garlic and cook for 5 mins till soft.
Add sliced pepper and cook for further 5 mins.
Add mushroom, zucchini and stir through till soft 5-8 mins. Add tomatos and allow to simmer. Add spices, sugar, salt, pepper and bring to boil. Let cook through till zucchini is just soft.
Turn off heat.
Break each egg evenly apart on the vegetables. Sprinkle each egg with a little salt. Crumble feta over.
Place the pan under the grill till egg white has cooked evenly white all over. *
Sprinkle shavings of basil over the pan and serve with crusty/toasted bed and extra feta if you wish. Season with extra ground pepper and salt.
*be extra careful handling cast iron pan handle as is very hot.