Source: Mexican Made Meatless | Serves: 2 | Time: 25 min
Changes: added enchilada sauce at the end since I had some left over; used lime infused EVO when cooking the veggies and used cilantro and roasted onion infused EVO for the eggs; seasoned eggs with taco seasoning
1-2 large jalapeno peppers, roughly chopped
1 large #zucchini, quartered and sliced
1 can of #corn (drained) or fresh corn when in season
1 large #tomato, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
S&P, to taste
1-2 tbsp Tubby Olive lime infused olive oil
2 eggs, enough for two people
Tubby Olive cilantro and roasted onion infused EVO to cook eggs
Taco seasoning, to taste, to season the eggs
Crumbled feta cheese
Heat the oil, saute the onions until translucent. Next add the garlic and cook for 2 minutes stirring often. Add the corn and cook for 5 minutes. If using fresh corn cook until the corn becomes tender. Next add the jalapenos, tomato, zucchini, salt and pepper. Stir, cover, turn the heat to low and continue to cook until the zucchini has soften and tomatoes have broken apart. Taste and adjust seasoning if desired.
Heat the oil and cook eggs as desired -- either sunny-side up or over-easy. Plate the vegetables and top with egg and crumbled feta. Enjoy!