Salsa and zucchini eggs

Dice a zucchini. Fry it in in a stainless steel pan for which you have a lid in whatever fat you like. (I used butter because I was eating with a vegetarian friend.) Season it liberally with salt and pepper. When it begins to brown, add 1 cup of salsa. (I used homemade salsa.) After the salsa is simmering, make four hollows in the mixture and crack an egg into each. Cover the pan, reduce the heat to low, and simmer until the eggs are almost as cooked as you’d like, lifting the lid to check every 5 minutes. Turn off the heat. Sprinkle grated cheese over the eggs and cover the pan for a couple minutes or until the cheese melts. Eat. (It wasn’t spicy enough for me, so I ate it with La Valentina hot sauce. If you found it too spicy, it would be good with sour cream.)


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