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Fried Egg and Veggie Skillet

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Servings 4 servings


  • 2 tablespoons coconut oil divided
  • 1 medium onion diced
  • 1 large red bell pepper stemmed, seeded and diced
  • 1 pound zucchini quartered and thinly sliced
  • Sea salt and freshly ground black pepper to taste
  • 1 teaspoon fresh chopped thyme
  • 4 large eggs


  • In a very large skillet over medium high heat, melt half the coconut oil. Add onion, pepper, and zucchini and sauté for 5 to 8 minutes, until tender.
  • Season with sea salt and freshly ground black pepper to taste. Stir in thyme.
  • Move the veggies to the outer edges of the skillet and lower the heat to medium. Add the remaining coconut oil. Crack eggs into the center and fry for 1 to 2 minutes. Flip eggs over and fry for an additional 1 to 2 minutes, or until eggs reach desired doneness.
  • Carefully scoop vegetables out and top with eggs. Season eggs with sea salt and freshly ground black pepper. Serve immediately.
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