If you just need a hearty, single-serving dinner recipe, this Paleo dish is a quick and tasty option. Five ingredients, one skillet, and 25 minutes later, this super easy Paleo recipe is ready to eat.

Source: Better Homes and Gardens

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Recipe Summary

total:
25 mins
Servings:
1
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Mediterranean Eggs

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a small oven-going skillet cook sliced zucchini in olive oil over medium-high heat for 5 minutes or until beginning to brown. Add 1/2 of a 15-oz. can crushed tomatoes; stir in Kalamata Olive Tapenade. Reduce heat and simmer, uncovered, about 5 minutes or until zucchini is tender and sauce is slightly thickened. Gently crack an egg into the zucchini mixture. Transfer to oven and bake 7 to 10 minutes or just until egg is set.

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Nutrition Facts (Mediterranean Eggs)

294 calories; total fat 19g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 8g; cholesterol 186mg; sodium 850mg; potassium 1008mg; carbohydrates 23g; fiber 7g; sugar 12g; protein 11g; trans fatty acid 0g; vitamin a 953IU; vitamin c 63mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 1mg; folate 72mcg; vitamin b12 0mcg; calcium 120mg; iron 4mg.

Kalamata Olive Tapenade

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor or blender combine all of the ingredients. Cover and process or blend until nearly smooth. Store in the refrigerator up to 1 week.

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Nutrition Facts (Kalamata Olive Tapenade)

42 calories; total fat 3g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 2mg; sodium 281mg; potassium 16mg; carbohydrates 3g; fiber 1g; sugar 0g; protein 2g; trans fatty acid 0g; vitamin a 49IU; vitamin c 17mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 0mcg; vitamin b12 0mcg; calcium 40mg; iron 0mg.
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