Zarangollo (Zucchini and Eggs)
Spanish
Slice the zucchini and onion so they soften at a similar pace. Let the zucchini lose some moisture before adding the eggs so the scramble stays tender.
- Servings (recipe yield)
- 2 servings
- Prep time
- 5 min
- Cook time
- 10 min–15 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 1 White onion
- 1 Eggplant
- Olive oil
- Egg (optional)
Instructions
- Cut onion in julienne (a third or half of an onion ring)
- Cut the eggplant in slices or chunks that can fit in a teaspoon
- Add oil to a pan (not a shallow one, wide and a bit deep is ideal if you have one) until it barely covers the vegetables
- Cook and stir in medium heat until they are tender, caramelized and translucent
- Kick up the heat to give them a crispy touch, but not for long
- (Optional) Turn off the heat and crack open an egg on top
- (Optional) Let the residual heat cook the egg. If it breaks just scramble it, the recipe doesn't call for anything fancy
- You can serve the dish with that oil (provided it is not burnt) or keep it for cooking other stuff
Source: Public Domain Recipes · enrique95 · Recipe source · Public-domain source license