Eggs with zucchini and eggplant with salt flakes with paprika de la Vera
This is a version of the classic recipe for Broken Eggs, only modified slightly to eat more vegetables. The salt flakes with paprika de la Vera will enhance the attributes of each ingredient, contributing flavor, aroma and color to our dish. With a very low level of difficulty we will have in a matter of minutes a great and healthy dish, does anyone give more?
Diners: 3. ⠀⠀
- 5 eggs
- 2 zucchini
- 1 eggplant
- Salt flakes with Pimentón de la Vera Naturvie
- 3 Italian green peppers
- Extra Virgin Olive Oil
- Serrano ham chips
- Almond flour
- Oat bran
First of all we will have to cut the aubergines and zucchini on sticks. Leave the eggplant in salted water and drain the zucchini with salt for 1 hour.
Roast the peppers with a splash of EVOO at 180º for 50min. Drain the aubergine and zucchini sticks, put a plate with 2 beaten eggs and a little salt, and another with a mixture of paprika, salt flakes with paprika, almond flour and oat bran. Go past the sticks for egg and then for the “breaded”.
Put them in a baking tray and bake at 180º for 40min (you have to keep an eye on it because it depends on the oven, thickness of cut, etc.) Once they are done, make three eggs on the grill. Place the vegetable sticks on top and the eggs and peppers on top. Finish with more salt flakes with paprika from La Vera and serrano ham chips.
By Pilar Onrubia, from the Gastro channel on Instagram @labaronisima