Skillet poached eggs and vegetables

By Julie Daniluk
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SERVES
2
TOTAL TIME

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 clove garlic , finely chopped
  • 1/2 teaspoons chopped fresh basil
  • 1/2 teaspoon chopped fresh oregano
  • 1 cup diced onion
  • 2/3 cup sliced shiitake mushrooms
  • 1 cup diced zucchini
  • 1/2 cup vegetable broth
  • 4 eggs
  • Pink rock salt or gray sea salt, to taste
  • 2 tablespoons chopped fresh parsley

Optional:

  • 1 cup cherry tomatoes or 1/4 cup sun-dried tomatoes, chopped

Directions

  1. Heat a large cast-iron skillet over medium heat. Add olive oil, garlic, basil and oregano and stir until well coated, about 15 seconds.
  2. Add onion and shiitake mushroom. Cook, stirring occasionally, for three to five minutes or until tender.
  3. Add zucchini. Cook for about two minutes. Add tomatoes and warm gently for one minute.
  4. Dig four holes into vegetable mixture. Fill holes with broth. Break eggs and pour them into holes. Cook until eggs reach desired consistency (about three more minutes).
  5. Transfer to plates using a spatula, making sure to get both eggs and vegetables in each serving. Season to taste with sea salt and sprinkle chopped parsley over top. Serve immediately.

This recipe is from Julie’s Book Slimming Meals That Heal. Permission has been granted by Penguin Random House Canada

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