Breakfast is my favourite meal and I truly enjoy it anytime of the day or night! I don’t see any reason why one can’t eat a full English fry up for dinner. I think we Indians are fairly flexible in this regard. We don’t really think twice about eating stuffed parathas or luchi-torkari (fried breads and vegetables), both typically breakfast food, anytime during the day or night.
After a long day at work, rubbish weather and battling crazy hunger, I could truly only summon enough will to make something breakfast-y (I had a pretty long discussion in my head about getting take out too). I had precisely two zucchini in my fairly empty refrigerator, some eggs and some celery growing in a pot on the balcony, which resulted in this amazing eggy yummy zucchini hash! I am not ashamed to admit that I ate it all in one go.
You will need:
- Zucchini: 2
- Eggs: 2
- Celery: 3-4 sticks
- Garlic: 2 cloves
- Olive oil: 1 tablespoon
- Salt: ½ teaspoon
- Pepper: to taste
- Chili flakes: to taste (optional)
Grate the zucchini and mix well with the salt in a bowl and keep aside for 5 minutes.
Squeeze the zucchini of any excess water.
Roughly chop the celery and garlic. Add the celery, garlic, one egg and pepper to the zucchini and mix well.
In a skillet heat one tablespoon of oil and add the zucchini-egg mixture and cook for about 5-8 minutes or until the edges start to brown.
Crack the other egg over the hash and cook for another minute.
Sprinkle chili flakes on top (if using) and dig in.