HARRISON STRENGTH & FITNESS
  • THE GYM
  • COACHES
  • TRAINING RATES
  • RUN CLUB
  • SCHEDULE
  • CONTACT

Paleo Italian Eggs

8/4/2013

0 Comments

 
Picturehttp://everydaypaleo.com










Ingredients:
  • 1 small yellow onion, halved and sliced
  • 2-3 small zucchini squash, halved and sliced
  • 4-5 large tomatoes, diced
  • 3 garlic cloves, minced
  • A big handful of fresh basil, chopped
  • About 1/2 cup chives, finely chopped
  • Salt and pepper to taste
  • 12 eggs (more or less depending on how big your skillet is or how many people you are feeding
  • Cooking oil of your choice (I used bacon grease)

Instructions:
  1. In a large skillet, heat the oil of your choice over medium and saute the onions until translucent.
  2. Add the zucchini, tomatoes, and garlic and bring to a simmer.
  3. Let the tomato mixture simmer, mixing occasionally until it begins to thicken.
  4. Add the basil, and a little bit of salt and pepper, stir and taste and season more if desired.
  5. Make little holes in the sauce with your spoon and crack an egg into each hole.
  6. Sprinkle the whole dish with chives, turn the heat down to low or medium low, cover and let the eggs cook until the whites are done but the yolks are still runny (about 5-8 minutes depending on how much sauce or how many eggs you cram into the skillet).  Cook longer if you want your eggs cooked all the way through.
  7. Scoop out an egg or two for each person, and enjoy!! 

0 Comments



Leave a Reply.

    Archives

    October 2013
    September 2013
    August 2013
    July 2013
    June 2013

    Categories

    All
    Breakfast
    Dessert
    Dinner
    Lunch
    Snack

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • THE GYM
  • COACHES
  • TRAINING RATES
  • RUN CLUB
  • SCHEDULE
  • CONTACT