Savory Tomato-Zucchini Egg Skillet with Feta

Serves 4 · 12 min prep · 25 min cook

Estimate for one serving

• 320 cal
• 17g protein
• 14g carbs
• 23g fat
• 4g fiber

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Ingredients

• 3 medium heirloom tomatoes
• 1 medium zucchini
• 6 large eggs
• 1/2 cup feta cheese
• 2 garlic cloves
• 3 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley
• 4 slices crusty bread

Instructions

1. 1Dice the heirloom tomatoes into 3/4-inch chunks and slice the zucchini into thin half-moons. Mince the garlic.
2. 2Heat olive oil in a 10- or 12-inch oven-safe skillet over medium heat. Add the zucchini and cook, stirring occasionally, for 4 minutes until it begins to soften and pick up light golden edges.
3. 3Stir in the minced garlic, oregano, and red pepper flakes; cook 30 seconds until fragrant. Add the diced tomatoes, salt, and black pepper.
4. 4Simmer the mixture uncovered for 6 to 8 minutes, stirring once or twice, until the tomatoes break down into a chunky sauce and most excess liquid has evaporated. Taste and adjust seasoning.
5. 5Using the back of a spoon, make six small wells in the vegetable mixture. Crack one egg into each well.
6. 6Crumble feta evenly over the entire skillet, including the eggs. Transfer the skillet to a preheated 375°F oven.
7. 7Bake for 8 to 10 minutes until the egg whites are just set but the yolks are still runny and jiggle slightly when the pan is shaken.
8. 8Remove from oven, scatter torn parsley over the top, and let rest 1 minute. Serve straight from the skillet with toasted crusty bread for scooping up the jammy yolks and tomato juices.