Deviled Zucchini & Egg Hash


Step 1Prepare all the ingredients. Peel and slice the onion. Mince the garlic. Dice the zucchini into about 1 cm (1/2 inch) pieces. Slice or crumble the chorizo.

Step 2Grease a large skillet or a casserole dish with most. of the olive oil (reserve some for frying eggs). Add the sliced onion and cook on medium-high until fragrant and lightly browned, for about 5 minutes. Add the garlic and cook for another minute.

Step 3Add the chorizo and cook for 2 to 3 minutes. Add the zucchini, balsamic vinegar, lemon juice, tomato paste, harissa, Worcestershire sauce, capers and chile powder. Stir to combine and cook on medium-high until it starts simmering.

Step 4Cover with a lid and reduce to medium-low. Cook for 30 to 35 minutes, stirring half way.

Step 5While the zucchini is cooking, fry eggs to serve it with (2 per serving). Eggs are best prepared fresh so only make as many eggs as you plan to eat.

Step 6Remove the lid and cook for 5 more minutes. Season to taste if needed. Optionally, add some chopped fresh parsley and stir in.

Step 7Serve the Deviled Zucchini Hash with the fried eggs. To store the hash, let it cool down and refrigerate for up to 4 days. Reheat before serving.