Eggs with Tomatoes, Zucchini, and Bell Peppers

Eggs with Tomatoes, Zucchini, and Bell Peppers

One of the most memorable dishes I had in Spain was also one of the simplest – two eggs, over easy, alongside a mound of piperade and a few thin slices of wonderful Spanish ham. I thought about this dish of fresh tomatoes, zucchini, and peppers for months afterwards. It wasn’t just the fact that I was eating it in Spain; it was also the eggs. They were rich, creamy, and flavorful, and their bright orange yolks stood up soldier-tall.

When I first visited Marin Sun Farms a couple years ago, I bought a dozen eggs, cooked two over-easy, and as soon as I tasted them, I was yanked right back to that moment in Spain.

Eggs with Summer Tomatoes, Zucchini, and Bell Peppers

INGREDIENTS

    • 1 tablespoon olive oil
    • 1 small yellow onion, halved and thinly sliced
    • 1 clove garlic, minced
    • 2 medium summer squash or zucchini (approximately 4 cups)
    • 2 medium tomatoes, chopped (approximately 3 cups)
    • 1/2 teaspoon fresh thyme (optional)
    • 1 teaspoon ground Spanish piquillo pepper or Spanish paprika
    • 1 medium red bell pepper (see Recipe Note)
    • Salt and pepper
    • 2 large eggs

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