🥗 Dinner⏱ ≈ 20 min🥚 Eggs · 🥒 Zucchini · 🍚 Rice (brown or parboiled)
Vegetable stew with zucchini and eggs
The vegetables stew in their own juices with oil and onion until soft, slightly sweet and fragrant — tasty, not just healthy.
Ingredients
- 🥚 Eggs — 2 eggs
- 🍚 Rice (brown or parboiled) — 50–60 g dry (or 150 g cooked), pre-cooked / ready
- 🥒 Zucchini — ½ small (150 g)
Instructions
- Take a ready portion of rice (already cooked, about 150 g) and warm it for 2–3 minutes.
- Heat a spoonful of oil in a deep pan.
- Dice the zucchini and add to the pan: firmer vegetables first, softer ones 3–4 minutes later.
- Sauté for 4–5 minutes, season, add 3–4 spoonfuls of water, cover and stew for 12–15 minutes until the vegetables are soft and slightly sweet.
- At the end make wells in the stew, crack in the eggs and cover for 4–5 minutes.
- Serve with rice.
Make it tastier
🧄 GarlicMakes the aroma richer — add to the oil at the start or raw into the dressing.
🌶️ Pepper or chiliA pinch adds heat and warmth.
🌿 Fresh herbsDill, parsley or cilantro add freshness at the end.
🫙 Soy sauceA tablespoon at the end of frying instead of salt — the taste gets deeper.
Plate structure
🥦 Vegetables & fruit · ½
Zucchini
🌾 Whole grains · ¼
Rice (brown or parboiled)
🥩 Protein · ¼
Eggs
🫒 Healthy fats
empty
🟢
Plate balance: Well balanced
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