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Sephardic Scrambled Eggs with Tomatoes and Zucchini

Jewish cooks use this recipe’s all-purpose formula as a general way to enliven egg dishes. Adding vegetables, including tomatoes and zucchini, to scrambled eggs gives them a bit of kick.

Preparation time: 15 minutes

Cooking time: 12 minutes

Yield: 2 servings

Keeping kosher: Pareve

1 small onion

1/2 bell pepper, any color (optional)

2 to 3 tablespoons vegetable oil or olive oil

2 small zucchini

1 garlic clove

3 ripe, medium tomatoes

Salt and freshly ground pepper to taste

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper or hot sauce, or to taste

3 eggs

2 tablespoons chopped cilantro or Italian parsley (optional)

  1. Chop the onion and dice the pepper half.

  2. Heat oil in a medium skillet.

  3. Add onion and pepper.

  4. Sauté over medium heat for 3 minutes.

  5. Dice the zucchini and tomatoes.

  6. Mince the garlic clove.

  7. Add the zucchini and garlic to the skillet.

  8. Sauté for 2 minutes or until zucchini softens slightly.

  9. Stir in tomatoes, salt, pepper, cumin, and cayenne.

  10. Cook, stirring often, for 4 to 6 minutes.

  11. Beat the eggs in a small bowl.

  12. Add beaten eggs and half the cilantro to the skillet.

  13. Scramble over low heat for 2 minutes or until set.

  14. Taste and adjust seasoning, as necessary.

  15. Serve immediately, topped with remaining cilantro.

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