Zucchini & Tomato Baked Eggs

This is one of my breakfast favourites. It takes a little bit of time so I make this dish on the weekends.
Baked Eggs


4 Eggs
1 Zucchini
1 Onion
3 Tomatoes
1 Garlic Clove
Fresh Thyme
Chilli Flakes (optional)
Coconut Oil

Dice the onion, zucchini, and tomato. In a pan sauté the onions until clear. Add the zucchini and garlic, sauté for a further five minutes. Add the tomato and reduce down for five or ten minutes. You may need to add a little water if it looks dry. Season the vegetables with salt and chilli to taste.
Crack the eggs on top of the sautéed vegetables. If you have more people that you are cooking for you can simply cook as many eggs and fit it your pan. Place a lid on top of the pan, checking the eggs regularly. I prefer my eggs with runny yolks. Remove from stove top when the eggs are cooked to your liking.

Serve with fresh cherry Tomatoes and a sprig of thyme.

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