Crispy Smashed Zucchini Egg Skillet with Heirloom Tomato Relish

Serves 4 · 20 min prep · 18 min cook

Ingredients

• 3 medium zucchini
• 4 large eggs
• 2 medium heirloom tomatoes
• 1 small shallot
• 2 garlic cloves
• 4 Tbsp extra-virgin olive oil
• 1 Tbsp chopped fresh oregano
• 1 Tbsp red wine vinegar
• 1/3 cup crumbled feta cheese
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp crushed red pepper

Instructions

1. 1Trim the zucchini and slice into 3/4-inch thick rounds. Toss with salt and let drain in a colander 10 minutes, then pat very dry with towels to remove excess moisture.
2. 2Heat olive oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Arrange zucchini in a single layer and cook undisturbed until deeply golden on the bottom, about 4 minutes.
3. 3Flip each round, then use a spatula or the bottom of a mug to gently smash each piece to about 1/2-inch thick. Continue cooking until the smashed sides are crispy and browned, another 3 to 4 minutes; transfer to a plate.
4. 4While zucchini cooks, dice the heirloom tomatoes and finely mince the shallot and garlic. Toss them in a bowl with remaining olive oil, red wine vinegar, oregano, crushed red pepper, and salt and pepper to make a quick relish.
5. 5Return the skillet to medium heat, nestle the smashed zucchini back in, and create four wells. Crack an egg into each well.
6. 6Cover the skillet and cook until egg whites are set but yolks are still runny, about 3 to 5 minutes depending on desired doneness.
7. 7Remove from heat, spoon the heirloom tomato relish over and the eggs, and scatter crumbled feta on top.
8. 8Grind fresh black pepper over everything and serve straight from the skillet while the edges of the zucchini stay crisp.