A classic from the Aegean region’s summer breakfast table: grated zucchini is sautéed with onion in olive oil, then eggs are cracked on top. Light and refreshing, this skillet dish suits warm summer mornings.
Mix the grated zucchini with a pinch of salt and let it rest for 10 minutes. Then squeeze out the excess liquid by hand.
Heat the olive oil in a wide skillet and sauté the onion until lightly golden.
Add the squeezed zucchini and continue cooking over medium heat until it releases all its liquid and it cooks off.
Crack the eggs over the zucchini and sprinkle with salt and black pepper. Cover and cook over low heat until the whites are set.
Sprinkle with finely chopped dill and serve hot.
Important: After grating the zucchini, rub it with a pinch of salt and let it rest for a few minutes. Squeeze out the liquid before using it to keep the skillet from becoming watery and disrupting the sauté. Allergen: contains eggs.
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