Braised Eggs With Zucchini, Feta and Lemon

By Yotam Ottolenghi

Total Time: 35 minutes
Rating: 4(341)
Notes: Read community notes

This dish is a celebration of zucchini, and it can be served any time of the day, really, either on its own or with some good bread to dip into the runny yolks. Although the zucchini blossoms make this look particularly bright and festive, the recipe would work just fine without them. If your zucchini blossoms come with stems or small zucchini attached, simply slice them up and slow-cook them with the rest of the sliced zucchini.

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Ingredients

Yield:3 servings

2lemons
⅓cup/70 milliliters olive oil
3small garlic cloves, crushed with the back of a knife
1red chile pepper (such as serrano), roughly chopped (and deseeded if you don’t like heat)
Flaky sea salt
1⅓pounds/600 grams zucchini, thinly sliced on a mandoline
2leaves rainbow chard (about 3 ounces/80 grams), thinly sliced
2tablespoons roughly chopped chives
2tablespoons dill
⅓cup/40 grams roughly crumbled feta
6eggs
6zucchini blossoms, stemmed, halved lengthwise
1tablespoon/15 grams unsalted butter
¼teaspoon Aleppo pepper (or ⅛ teaspoon red pepper flakes)

Ingredient Substitution Guide

Preparation

Step 1
Take one lemon and use a vegetable peeler to remove 4 strips of zest. Squeeze the lemon to get 1 tablespoon juice, then set aside.
Step 2
Add the oil, garlic, chopped red chile pepper, lemon zest strips and ¾ teaspoon salt to a large, preferably nonstick sauté pan (for which you have a lid) set over medium heat. Gently fry for 3 to 5 minutes, stirring often, until the oil begins to bubble. (Turn the heat down to medium-low if the oil bubbles too quickly.) Decrease the heat to low, add the zucchini slices (not the blossoms) and continue to cook for 15 to 20 minutes, stirring often, until the zucchini slices are very tender and beginning to brown. Stir in the chard and cook for another few minutes, until wilted.
Step 3
Drain the zucchini and chard over a saucepan to collect the oil, then return the vegetables to the sauté pan. Stir in the herbs, reserved lemon juice and feta. Create 6 hollows with the back of a spoon and carefully break an egg into each hollow (take care not to break the yolks). Lay the zucchini blossoms around the eggs and drizzle them with a teaspoon of the reserved frying oil. Cover the pan with the lid and cook for 4 to 5 minutes over medium-high heat, until the whites are almost set and the yolks are still runny (the eggs will continue cooking once uncovered and taken off the heat).
Step 4
While the eggs cook, add the butter to the reserved oil and gently heat until beginning to brown and bubble, then drizzle over the eggs when they’re done. Sprinkle with the Aleppo chile and a good pinch of salt and serve hot with juice from the remaining lemon squeezed on top.

Ratings

4 out of 5

341 user ratings

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Cooking Notes

annabelle6 years ago

Try treating the male blossoms like flowers--cut long stems and put in a glass of water and store in the refrigerator. They should keep for a day or two while you collect enough for serving.

Marie6 years ago

Have had some luck storing mine for a about 4 days if I wrap them in a dry paper towel and then keep them in the fridge in a ziploc bag. seems to keep them fresh!

TriciaPDX6 years ago

This another variation of eggs in purgatory or shakshuka, etc. I love shakshuka and I always finish that in the oven Bet you could here, too. I use a 350 oven and keep the lid on. Timing will vary depending on how much liquid surrounds the eggs so keep an eye on them.

melissa5 years ago

Made this first for just myself and the small amount of zucchini got too crisp. Second iteration, for 8 people, I cut zucchini slightly thicker -1/4”- and the dish was sublime.

Erin S.5 years ago

This was so delicious, even without zucchini blossoms and chard. I had no trouble removing the dish cleanly from my non-stick pan, and it was a perfect breakfast for 2 with 4 eggs.

Nancy from Cali5 years ago

This was out of this world good. I didn’t have zucchini blossoms. And I added some kale and shaved Brussels sprouts. Used a jalapeño pepper & sprinkled cayenne pepper on top. Also I served soft boiled eggs on the side because my eggs usually turn out weird when I cook them on top of shakshuka; so I guess I didn’t completely follow the recipe, but it sure tasted great. Everyone at the table agreed. Even my pickiest eater had seconds!

Nancy6 years ago

Is it safe to assume that you are referring to fresh dill in this recipe? Two tablespoons of dried dill seems like way too much.

mary5 years ago

I found yellow and green zucchini at the farmers market on Saturday in addition to the squash blossoms but didn’t have chives or dill so I used scallions and fresh mint instead. I scaled the recipe down a little for two people - a bit less zucchini and four eggs instead of six - and it was excellent! The lemon and Aleppo pepper really make this dish shine.

Bnom5 years ago

Great flavor and good way to use what's fresh in the garden. Next time however, I would scatter crunchy fresh bread crumbs over the top (maybe tossed with the extra oil before toasting). It would add texture and improve the appearance. I used fresh basil instead of dill and did not add zucchini blossoms since I grew zucchetta this year instead (a long, mild form of zucchini that I will not plant again).

Jayna1 week ago

This is a great and very flexible recipe. We changed it up based on what we received (and didn't have) in our CSA box. We sizzled the lemon peel and garlic with red pepper flakes, then added thinly sliced yellow squash and the chopped chard stalks. Once cooked, we added the chard leaves (large bunch). We stirred in fresh zaatar leaves instead of dill with vegan feta and lemon juice, then topped with eggs. We sprinkled them with chopped green onions, and served with tomato slices and toast. YUM!

Amy K1 month ago

Made with what was in the garden only one squash one eggplant extra chard - pecorino instead of feta but added after still delicious. Nice flexible recipe to riff off of.

meinmunich1 month ago

Delicious. Wish I had made full servings minus three eggs for two hungry adults.

Annie1 year ago

A delightful and easy meal. Didn’t need the squash blossoms.

Scott1 year ago

I haven't tried yet but could imagine drizzling the reserved-oil/butter mixture over the eggs (Fr. rissoler) to move their cooking along rather than putting the lid on the pan.

Karen2 years ago

Male blossoms? They don’t produce fruit? How does one distinguish male from female blossoms before a zucchini is visible?

Nora2 years ago

Great recipe but I can never follow any to the letter. I always have to adapt because lots of things aren't readily available. Here, in Italy, dill isn't popular, at least at my house. Dill is an herb associated with salmon, and even that it's used in moderation. My adaptation was really good anyway. Grande Ottolenghi!

E le B3 years ago

I am generally not a big zucchini fan, and as much as I like “alternative shakshukah” this didn’t fail to disappoint. Ottolenghi’s flavors are great but his recipes are often fussy, as was this. Zucchini ended up soggy, chard didn’t help.

Delz3 years ago

This dish is so versatile for substitutions. And topped with a citrusy garlic butter oil that I now want to drizzle over everything. I used cucumber instead of zucchini, 3 large chard leaves instead of 2, fresh chives but no dill, and strips of orange zest instead of lemon (although I still used lemon juice). The final touch at the end was chopped parsley & cilantro. Served over polenta. Wonderful and understated.

Annie K3 years ago

I typically avoid Ottolenghi as too complicated; glad I tried this one. Partner noted it's the 1st time I got shakshuka eggs perfect. Will be in rotation. IMO keys are lemon peel and buttery-oil drizzle. Lots of subs: - cast iron with silicone lid for non-stick - no blossoms - bunch of beet greens for two chard leaves - beet stems in with zuccs - long bell/sweet for serrano - parsley for dill - scallions for chives - flakes for aleppo Made an Ottolenghi convert out of me!

Laura3 years ago

I didn't have dill or a pepper, but it was still DELICIOUS. Trust him about the timing of the eggs--I promise it'll be okay. Added extra chard and chives, and it worked well. Fragrant, delicious--incredible mix of flavors. Dinner for 2 to be nice and full; dinner for 3 might need another side, or special drink.

ZGBNM4 years ago

I’d take out the lemon peel before adding zucchini, or you’ll get a mouthful. Pretty much made as directed, but turned it into a frittata. At the end i put in six whisked eggs, cooked on stove top, then put in oven, 6 min to bake at 350, then turned up to broil for 3 - 4 min. Perfect results. Added mint, and substituted scallions for the chives.

Austex4 years ago

Made this tonight with our CSA zucchini and chard. Actually followed the recipe as written. Totally amazing - we both loved it. Definitely recommend serving with good toasted bread. This one’s a keeper for sure.

Amy4 years ago

Delicious but without the squash blossoms pretty ugly to look at. Also we subbed Parmesan for feta cause that’s what was in the fridge already and it was really good.

CC4 years ago

Substituted all over the place here: scallions for chives, Basil for dill, red pepper for Chile, and it still came out delicious. Be patient when sautéing the zucchini, the slow cooking was essential to evaporating all of the water. Also don’t skip on the butter sauce!

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