I have to admit it, and anyone following me on Instagram or Twitter can attest to this, but I've become a little obsessed with putting a fried egg on top of anything. Be it avocado toast—chunks of ripe, creamy avocado seasoned with cumin, lemon juice, and dried red chile flakes—or a quick pasta dish, I love the richness that a fried egg adds. Plus, eggs are great for three other reasons: they are quick, cheap, and healthy.
Placing eggs atop a light base like raw zucchini or any type of summer squash is a great, lighter alternative to regular pasta, especially this time of year, as summer squash are abundant. A mandoline is the easiest way to make the ribbons, but using a vegetable peeler is always an option if mandolines scare you.
Toasting slivered almonds brings out their nutty flavor and makes a big difference. It's easy to do: Just heat them in a dry skillet, shaking and tossing until they start to brown and give off a delicious fragrance. Finally, topping the dish with shavings of pecorino adds some creaminess and and sharp burst of flavor to bring everything together.
- 3 large zucchinis, cut into thin ribbons on a mandoline (about 6 cups)
- ¼ cup slivered almonds, toasted
- 1 tablespoon chopped scallions, light green parts only
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoons freshly squeezed juice from about 1 lemon
- Kosher salt and freshly ground black pepper
- ½ cup shaved Pecorino-Romano
- 2 eggs
In a large serving bowl, combine zucchini ribbons, almonds, and scallions. Whisk together 2 tablespoons olive oil and lemon juice. Pour over ribbons, toss to combine, and season to taste with salt and pepper. Add cheese shavings and set aside.
Heat remaining 1 tablespoon olive oil in a 10-inch cast iron or non-stick skillet over high heat until shimmering. Reduce heat to medium and add eggs and cook until whites are set and yolks are still runny. Season to taste with salt and pepper. Remove from pan and place on top of ribbons. Serve immediately.