Zucchini
You can never have too many side dish recipes, so give Zucchini a try. This recipe serves 4. One serving contains 212 calories, 13g of protein, and 14g of fat. Head to the store and pick up eggs, roasted pepper, sage, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
Heat the oil in a large nonstick skillet over medium-high heat.
Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes.
Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds.
Add the squash, vinegar, 3/4 teaspoon salt and a few grinds of pepper and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more.
Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
Sprinkle with the remaining parsley and serve.