Fried Egg w/ Zucchini, Onion, & Avocado
This Fried Egg consists of zucchini, yellow onion, garlic, poblano pepper, avocado, and a dash of smoked paprika, salt, pepper, and freshly squeezed lime juice.
Equipment
- Skillet (preferably cast iron)
- Stovetop
Ingredients
- 1 zucchini sliced
- 1/3 yellow onion diced
- 1 poblano pepper diced
- 1 clove garlic minced
- 2 eggs
- dash salt
- dash pepper
- dash smoked paprika
- 1 avocado sliced
- 1 lime juiced
Instructions
Sauté Produce
- Preheat a skillet on medium with a splash of olive oil.
- I use a cast iron skillet and don't need a lot of oil. I like to start with a very thin layer, just enough to cover the skillet, and then add more as needed while cooking.
- Add produce to the skillet. Stir to coat with oil. Cook covered for about 15-20 minutes, or until tender and lightly browned. Making sure to stir frequently.
- If it browns too quickly, add more oil and lower the temperature. If it doesn't brown quickly enough, increase the heat.
- Once cooked, add salt and pepper to taste and set aside.
Fried Eggs
- Crack eggs into the pan.
- It should be hot enough that the egg sizzles, but doesn't deep fry or brown immediately.
- Let cook until golden brown on the bottom and you can flip the egg with ease. The whites should be fairly set on both sides, but not completely cooked.
- You want to cook this relatively quickly so that the egg yolk doesn't set, though. It should take about a minute or two. Turn the heat up if the egg whites don't cook quickly enough or down if the egg yolk starts to cook. Also immediately flip if this happens!
- Flip and turn off the stove. Cook for another 30 seconds, or until the egg white is completely cooked. It should already be mostly set and this should take no time at all!
Assemble Plate
- Add produce and eggs to a plate. Top with avocado, lime, and a dash of salt and pepper. Serve immediately