BRAISED EGGS WITH ZUCCHINI, FETA AND LEMON
This dish is a celebration of zucchini, and it can be served any time of the day, really, either on its own or with some good bread to dip into the runny yolks. Although the zucchini blossoms make this look particularly bright and festive, the recipe would work just fine without them. If your zucchini blossoms come with stems or small zucchini attached, simply slice them up and slow-cook them with the rest of the sliced zucchini.
Provided by Yotam Ottolenghi
Categories main course
Time 35m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Take one lemon and use a vegetable peeler to remove 4 strips of zest. Squeeze the lemon to get 1 tablespoon juice, then set aside.
- Add the oil, garlic, chopped red chile pepper, lemon zest strips and 3/4 teaspoon salt to a large, preferably nonstick sauté pan (for which you have a lid) set over medium heat. Gently fry for 3 to 5 minutes, stirring often, until the oil begins to bubble. (Turn the heat down to medium-low if the oil bubbles too quickly.) Decrease the heat to low, add the zucchini slices (not the blossoms) and continue to cook for 15 to 20 minutes, stirring often, until the zucchini slices are very tender and beginning to brown. Stir in the chard and cook for another few minutes, until wilted.
- Drain the zucchini and chard over a saucepan to collect the oil, then return the vegetables to the sauté pan. Stir in the herbs, reserved lemon juice and feta. Create 6 hollows with the back of a spoon and carefully break an egg into each hollow (take care not to break the yolks). Lay the zucchini blossoms around the eggs and drizzle them with a teaspoon of the reserved frying oil. Cover the pan with the lid and cook for 4 to 5 minutes over medium-high heat, until the whites are almost set and the yolks are still runny (the eggs will continue cooking once uncovered and taken off the heat).
- While the eggs cook, add the butter to the reserved oil and gently heat until beginning to brown and bubble, then drizzle over the eggs when they're done. Sprinkle with the Aleppo chile and a good pinch of salt and serve hot with juice from the remaining lemon squeezed on top.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 37 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 976 milligrams, Sugar 8 grams, TransFat 0 grams
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Sumaya Pshtywan
[email protected]I'm not sure what went wrong, but my eggs turned out rubbery. I think I'll try a different recipe next time.
Liana
[email protected]This dish is perfect for a summer meal. It's light and refreshing.
Dylan Pirihi
[email protected]This recipe is a keeper! I'll definitely be making it again.
Darik Beza
[email protected]This dish is a bit bland. I think I'll try adding some more spices next time.
Faith Udochi
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser.
Amowie Favour
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Naomi Hafoka
[email protected]I made this dish for a brunch party and it was a hit! Everyone loved the unique flavor combination.
ThatGrl Bibi
[email protected]This recipe is a great way to use up leftover zucchini. It's also a healthy and flavorful dish that's perfect for a weeknight meal.
Shahzad Butt
[email protected]I followed the recipe exactly and the eggs turned out overcooked. I think I'll try cooking them for a shorter amount of time next time.
John Irungu
[email protected]This dish was easy to make and so delicious. I loved the combination of flavors and textures. The eggs were cooked perfectly and the zucchini was nice and tender.
Saalii Yaasiin
[email protected]I'm not a huge fan of zucchini, but this recipe changed my mind! The zucchini was tender and flavorful, and the feta and lemon added a nice tang. I'll definitely be making this again.
Ashton Saban McCullough
[email protected]This recipe was a total hit! The eggs were cooked perfectly, and the zucchini and feta were so flavorful. I added a little extra lemon juice and it really brightened up the dish.