3 green zucchinis (diced)
3 yellow squash (diced)
4 eggs
3 tomatoes (diced)
2 small potatoes (diced)
½ an onion (diced)
1 garlic clove (chopped)
2 tbsp chopped parsley
1 tbsp olive oil
1/3 cup of water
1 tsp cumin
1 tsp ground black pepper
Pinch of salt
Heat olive oil in a large pan. First add the diced potatoes and sauté for 4-5 minutes. Add the onions and garlic. Sautee 3 more minutes until the onions are transparent. Add the squash, zucchinis, tomatoes, salt, pepper, cumin and water. Stir well. Close the lid and cook for about 15-20 minutes on medium heat. In a separate small bowl, add the parsley and a pinch of salt to the eggs and stir. Once the vegetables are soft, pour the eggs on top, close the lid and turn the heat to low until the eggs are cooked. Enjoy warm.Labels: Egg Dishes, Vegetable Dishes, Vegetarian Dishes
