This lighter take keeps the bold Spanish-inspired flavors while cutting back on saturated fat and adding more protein and vegetables.
1 tbsp Olive oil
1 med. Zucchini, sliced into half moons
1 med. Yellow squash, sliced into half moons
½ cup Piquillo peppers, sliced
1 clove Garlic, minced
4 eggs
Salt and black pepper, to taste
Smoked paprika, for garnish
Fresh parsley or chives, chopped
For the Lighter Aioli
¼ cup Greek yogurt, plain
1 tsp Lemon juice
1 sm. Garlic clove, finely grated
- Season the skillet with salt, pepper and smoked paprika.
- Heat olive oil in a large skillet over medium heat.
- Add zucchini and yellow squash and sauté 5-6 minutes until tender and lightly golden.
- Stir in piquillo peppers and garlic, and cook 1 minute more.
- Make four small wells in the vegetables and crack an egg into each. Cover and cook until eggs are set to your liking, about 4-6 minutes.
- In a small bowl, stir together Greek yogurt, lemon juice and garlic.
- Top mixture with the yogurt aioli and fresh herbs before serving.
Serves 2-4 | Time to Table 20 minutes