Roasted Zucchini with Chili Eggs

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    Roasted Zucchini with Chili Eggs
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    Roasted Zucchini with Chili Eggs
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    Ingredients
    Servings:
    Instructions
    1. Preheat the oven to 400°F.
    2. Soak the porcini mushrooms in water until soft, drain and reserve the water.
    3. On an oven tray, put the zucchini’s, thyme, soft mushrooms and coconut oil. Season to taste.
    4. Put the tray in the oven, and roast for 15 minutes.
    5. Meanwhile melt the butter in a pan over a medium heat. Beat the eggs and add to the pan. Add the chili, saffron and 2 tablespoons of the mushroom water that you reserved.
    6. Cook for a further two minutes.
    7. Stir in the coconut cream and season to taste.
    8. Serve the roasted zucchini with the chili eggs.
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    Paleo Natalie is a US based lifestyle and energy blogger with an interest in helping people lose weight and regain energy with the Paleo diet.

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