Advertisement
Online Test Banks
Score higher
See Online Test Banks
eLearning
Learning anything is easy
Browse Online Courses
Mobile Apps
Learning on the go
Explore Mobile Apps
Dummies Store
Shop for books and more
Start Shopping

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.

  • Add a Comment
  • Print
  • Share
blog comments powered by Disqus
Advertisement
Advertisement

Inside Dummies.com

Dummies.com Sweepstakes

Win an iPad Mini. Enter to win now!