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Prep 10 mins
Cook 15 mins
This came from a recipe book that was compiled by Home 'EC' teachers in California. It is listed under Middle East, by Lakewood High School in Lakewood, Calif. I've written in according to directions, but I have put it in a casserole dish and baked it!
- 4 tablespoons olive oil
- 1 cup scallion, thinly sliced
- 1 cup fresh parsley, chopped
- 1⁄4 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups zucchini, shredded (2 or 3)
- 1 1⁄2 teaspoons salt
- 1⁄2 lemon, zest of
- 6 eggs, lightly beaten
- 6 medium tomatoes, coarsley chopped, juices reserved
- 1 dash hot pepper sauce
- 1⁄2 cup fresh dill, chopped
- In a heavy skillet, heat the oil over med heat.
- Add the scallions, parsley, pepper cumin and coriander. saute for 3 minutes.
- Add the zucchini, salt and lemon zest, stir until zucchini heats through and begins to wilt.
- Reduce heat to low [our eggs over the zucchini mixture and stir to mix. Level the mixture; cover with a tight fitting lid and cook the eggah slowly for about 10 minutes, or until eggs are set.
- Check eggah now and then to make sure it is not burning and adjust the burner if necessary.
- While eggah is cooking, toss the tomatoes with their juices, the hot pepper sauce and snipped dill; set aside.
- When the eggah is done, cut into wedges and top each wedge with tomato garnish.