Spiced Zucchini with Fried Eggs
Weekend mornings allow me to have a more leisurely day, but I like to make sure I start my weekend off right. I tend to use the weekends to do a lot of cooking, cleaning and tidying up around the house, so I need a healthy breakfast to keep me going. This is one of my go-to breakfasts because it is fast and full of protein.
1 zucchini, chopped into 1/2 inch bits
2 teaspoons chili powder
1/2 teaspoon cumin
salt and pepper to taste
1 tablespoon of either bacon fat or coconut oil
Wash and dry the zucchini, then chop into 1/2 inch chunks. Heat a non-stick pan over medium high heat and throw in a tablespoon of bacon fat. Once melted, toss the zucchini into the pan and cook for about 3 minutes. Add your spices onto the zucchini and stir well, for about another 2 minutes.
Scoop out the cooked zucchini and set into a bowl. Keep as much of the oil in the pan, and place the pan back onto the stove top. Crack your egg and fry to your desired yolk texture (I like mine a little runny, so about 2-3 minutes). Salt and pepper the eggs, then flip the eggs to finish cooking, about 1 minute. Remove from the pan and place over the zucchini. Eat and enjoy!
MEG'S AFTERTHOUGHTS: This is a bit of a basic recipe, but in order to be successful at completing a Whole 30, seasoning your vegetables really makes a difference. Sometimes I just do garlic, salt and pepper, but this recipe makes for a spicy breakfast that left me with a happy belly. If you want it to be spicier, try adding 1/4 teaspoon of cayenne or top the eggs with your favorite hot sauce