CONTENTS
Sautéed Zucchini with Eggs
(Slovenian: Pražene bučke z jajci)
Pražene bučke z jajci is a quick and versatile dish that highlights the simplicity and resourcefulness of Slovenian cuisine. Made with just a few ingredients, this dish can be prepared in under 15 minutes, making it perfect for breakfast or a light dinner. The combination of tender zucchini, sautéed onions, and eggs creates a comforting and nutritious meal, often paired with a slice of rye bread for a complete experience.
Ingredients
Makes 1 serving
- 1 small zucchini, diced
- 2 eggs
- Onion (quantity to taste), finely chopped
- A pinch of salt
- A pinch of turmeric (optional, for flavour and colour)
- Oil for frying
Instructions
Preparation time: 15 minutes
- Sauté the onion and zucchini: Heat a small amount of oil in a frying pan over medium heat. Add the chopped onion and sauté until translucent. Add the diced zucchini and cook for about 8 minutes, stirring occasionally.
- Add seasoning and eggs: Season the zucchini with a pinch of turmeric and mix well. Crack the eggs directly into the pan or whisk them in a bowl beforehand, depending on your preference.
- Cook the eggs: Stir the mixture thoroughly and cook for 1–2 minutes, or until the eggs are fully set and lightly browned.
- Serve: Season with salt to taste and serve immediately, ideally with a slice of rye or sourdough bread for a balanced and satisfying meal.
- Serving suggestions: Pair Pražene Bučke z Jajci with a slice of fresh or toasted rye bread and a side salad for a light yet satisfying meal. The dish’s versatility also makes it a great option to customise with herbs or additional spices based on your taste preferences.
ZERO WASTE TIPS
- Use zucchini peels: If you peel the zucchini, save the peels to add to soups, stews, or even smoothies for extra nutrients.
- Save onion scraps: Onion skins and trimmings can be frozen and used to make homemade vegetable stock.
- Repurpose leftovers: If you have leftover sautéed zucchini with eggs, use it as a filling for wraps or sandwiches the next day.
- Optimise bread usage: Serve this dish with stale bread, toasted or baked into croutons, to reduce food waste.
- Choose seasonal and local produce: Buy zucchini and onions from local farmers to minimise packaging waste and reduce your ecological footprint.
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