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
2 tablespoons chopped cilantro or Italian parsley (optional)
Chop the onion and dice the pepper half.
Heat oil in a medium skillet.
Add onion and pepper.
Sauté over medium heat for 3 minutes.
Dice the zucchini and tomatoes.
Mince the garlic clove.
Add the zucchini and garlic to the skillet.
Sauté for 2 minutes or until zucchini softens slightly.
Stir in tomatoes, salt, pepper, cumin, and cayenne.
Cook, stirring often, for 4 to 6 minutes.
Beat the eggs in a small bowl.
Add beaten eggs and half the cilantro to the skillet.
Scramble over low heat for 2 minutes or until set.
Taste and adjust seasoning, as necessary.
Serve immediately, topped with remaining cilantro.