Friday, 10 August 2012

Cheap 'n' Greek 'n' frugal: Eggs with zucchini (Αυγά με κολοκυθάκια)

Here's a very frugal Cretan gardener's summer favorite dish - everything needed to cook it will be found in and around the garden, fresh from the soil. It is a variant of sfouggato. It is also useful in using up overgrown misshapen zucchini.

Cube some zucchini, roughly chop some onions, a couple of coloured bell peppers and crush a little garlic. Add this all to a large shallow frying pan with half a cup of olive oil. Saute till the zucchini is cooked through. Season with salt, add some diced tomato and if you like your meals a little spicy, add a dash of hot pepper (optional). Heat through.

Break three eggs and beat till lightly mixed. pour slowly over the zucchini mixture - do not stir for for five minutes. Then slowly turn the zucchini lying on the bottom of the pan over to the top, so that the eggs are turned over and mixed into the mixture to cook through, like scrambled eggs.

Sourdough bread and wine are all that's needed to complement this amazingly nutritious and delicious meal. 

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