This recipe is from the Murcia geographic area of Spain. Zarangollo, a picnic meal, which incorporates the all-pervasive zucchini of Murcia with onions, is a fave of Murcian culinarians, who put together it both with and without eggs.
This Spanish meal is thus most frequently discovered around Murcia where it is clean and prepared to excellence, and will most likely be harder to discover in other areas you may go to when you explore Spain. This Spanish dish is for this reason extremely versatile and is best for any celebration!
Ingredients:
• 2 pounds zucchini, peeled and cut into small dice
• Salt
• Freshly ground black pepper
• 1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano
• 6 eggs
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, minced
• 3 yellow onions, finely chopped
Instructions:
1. In a big fry pan, heat 1/4 cup of the olive oil over medium heat.
2. Include the garlic and onions and cook, mixing commonly, for 5 mins.
3. Reduce the heat to medium-low and cook for around 15 mins, or up until clear and soft.
4. Heat the remaining 1/4 cup olive oil in another fry pan over medium heat.
5. Include the zucchini and cook, stirring typically, for 15 mins, or up until they have lightened and released their liquids.
6. Take out from the heat and drain off any fluid released throughout cooking.
7. Move the zucchini to the pan with the onions.
8. Season the mix with salt and pepper, include the oregano, and cook over medium heat, stirring frequently, for 5 mins to mix the tastes.
9. If needed, break the eggs into the veggies and cook over medium heat for approximately 5 mins, or till the whites are set.
10. Take out from the heat and serve hot or at room temp.
Ingredients:
• 2 pounds zucchini, peeled and cut into small dice
• Salt
• Freshly ground black pepper
• 1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano
• 6 eggs
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, minced
• 3 yellow onions, finely chopped
Instructions:
1. In a big fry pan, heat 1/4 cup of the olive oil over medium heat.
2. Include the garlic and onions and cook, mixing commonly, for 5 mins.
3. Reduce the heat to medium-low and cook for around 15 mins, or up until clear and soft.
4. Heat the remaining 1/4 cup olive oil in another fry pan over medium heat.
5. Include the zucchini and cook, stirring typically, for 15 mins, or up until they have lightened and released their liquids.
7. Move the zucchini to the pan with the onions.
8. Season the mix with salt and pepper, include the oregano, and cook over medium heat, stirring frequently, for 5 mins to mix the tastes.
9. If needed, break the eggs into the veggies and cook over medium heat for approximately 5 mins, or till the whites are set.
10. Take out from the heat and serve hot or at room temp.
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