Fried egg, Sautéed yellow squash, Red pepper spread

The inspiration for this breakfast came as I was searching the pantry for vegetables. My original plan was to roast some potatoes with fresh veggies, but instead I came across a package of yellow squash. Yellow squash is the same size and has the same taste as zucchini, but only a different color. (Not to be confused with summer squash, which is shaped more like a butternut squash.) Then I spotted a jar of Trader Joe's Red Pepper Spread*, and so this meal came together. ;) TJ's Roasted Pepper Spread is a mild, creamy sauce made of red peppers (no surprise there), a puree of eggplant, and garlic. This meal makes for a healthy, simple, vegetarian brunch!


INGREDIENTS (serves 2)
- 2 eggs
- 2 tbsp Trader Joe's Red Pepper Spread with eggplant and garlic
- 1 yellow squash*
- 1/4 tsp dried Oregano
- 1/4 tsp dried Basil
- 1/2 tsp Trader Joe's 21 Seasoning Salute* (Or any other blend of spices that you like)
- 1 tbsp + 1 tsp Olive Oil*
- Salt & Pepper, to taste

SPECIAL EQUIPMENT

- Cast Iron frying pan

DIRECTIONS
1. Wash the yellow squash and slice into 1/4 inch coins.
2. In a large bowl, prepare squash with the oregano, basil, 21 Seasoning Salute, and 1 tbsp of the olive oil.
3. In a hot cast iron pan, drizzle the remaining 1 tsp olive oil.
4. Add the yellow squash and cook for roughly 1 minute on each side, or until the squash is slightly transparent, still has a bite, and is a little browned. Take the squash off the heat and set aside.
5. In the same pan, fry the eggs one at a time. (See future post)
6. PLATING: Gently assemble each egg on a plate, and top with the yellow squash. Dollop one tbsp of the Red Pepper Spread on each serving.

  

*TIPS*

Trader Joe's Red Pepper Spread: This sauce works great on crackers, roasted veggies, quinoa, pasta, bread, and also works well as a marinade. It can also be substituted as a mild harissa sauce. 

Trader Joe's 21 Seasoning Salute: Hence the name, this blend includes 21 different seasonings... minus the salt. This is my go-to blend for scrambled eggs/omelettes and veggies. Substitution: dried oregano, basil, and rosemary ground in a mortar & pestle. 

If you can't tell, Tiny Mangoes loves TJ's. ;)

Olive Oil: How much do I use?: Olive oil is a much healthier substitute for regular oil, and adds a nice nuttiness to this dish and many others. I never actually measure olive oil when heating a pan and/or marinating food. For marination, add just enough to evenly coat each piece. The same goes for when adding spices. The suggestion for 1 yellow squash is 1 tablespoon, but you can add as much or as little as you want. For coating a pan/pot, you want to add just enough so that the surface is lightly covered (it doesn't have to completely). Keep in mind that you don't want to fry your food, just gently cook. :D

Incorporating leftovers: Instead of making a fresh batch of veggies, leftover sautéed vegetables work too. Some ideas include zucchini, mushrooms, onions, or any other squash. 

Scrumptiously,

Tiny Mangoes 💕