ZUCCHINI AND EGG BREAKFAST

Ingredients

• ½ cup diced zucchini;
• ½ cup diced yellow squash;
• ½ onion, cut into chunks;
• 1 whole tomato;
• 1 or 2 whole eggs;
• 1 tsp. apple cider vinegar;
• 1 tbsp. ghee;

Preparation

1. Melt the ghee in a skillet placed over a medium-high heat.
2. Add the onions and cook until soft, about 4 to 5 minutes.
3. Add the zucchini and yellow squash to the skillet. Season to taste, cook for 5 to 7 minutes, and remove from the  heat.
4. Grill the tomato on a grill pan or simply sear in a hot skillet, and set aside.
5. Bring a medium saucepan filled with water to a boil, and add the apple cider vinegar.
6. Crack the egg into the water and allow it to swirl around in the water until the egg begins to set, about 1 or 2 minutes.
7. Place the vegetables in a bowl and set the eggs on top. Lay the tomato on the side.
8. Sprinkle the eggs with some extra salt and pepper and serve.