I didn’t have this for breakfast today. I was bad, I had banana and avocado chocolate mousse with some heavenly raw and creamy honey…YUM!
But I was good yesterday and it was just as delicious…not quite as sweet though, but yesterday was sunny, today it’s rainy and I need comfort food.
INGREDIENTS FOR 2 SERVINGS:
1 summer squash
1 green zucchini
1 garlic clove (optional)
pink salt & fresh ground pepper
1/2 can tomato sauce
1 tbsp olive oil
Chop the squah and the zucchini ( and the garlic clove) and sauté them in 1 tbsp olive oil until soft (about 4-5 minutes on medium high).
Season with pink salt & fresh ground pepper and dried basil.
Add the tomato sauce and mix well.
Crack the eggs on top of the veggies and cover the pan with a lid.
Cook the eggs for 3- 4 minutes (the whites should be well done, but the yolk still a little runny).