August and into September are my favorite summer months as far as growing vegetables are concerned. This is because the nightshades (eggplants, tomatoes, and peppers) are growing in full force. Well, in most homes. Mine still have a way to go.
Can you believe I have yet to share a gardening post with you this year? Don’t worry friends, I’ve been gardening away and promise to share with you what I’ve been growing this week.
Since my gardens aren’t producing peppers, eggplants, and tomatoes just yet, I’ve been delighting myself in the abundance being sold at my farmers market.
In all of Iowa, peppers are just now coming into season. We had a wet spring, so it’s been pure bliss to finally get my hands on some local peppers that our farmers are starting to sprinkle on their vending tables.
Seriously, at this time of year, I’m craving peppers. Mostly to eat fried (pimientos frito) and also roasted then served with onions in a red wine vinaigrette (pimientos asado). Two very simple Spanish tapitas that will leave you daydreaming about peppers.
Since I’ve been buying any and all kinds of peppers, I decided to put together a simple summer skillet using red peppers, zucchini, tomatoes, and eggs.
A Summer Skillet Meal: Red Peppers, Zucchini, and Eggs
I love to prepare skillet meals. They’re simple to make and I especially love the aesthetic like in this roasted sausages skillet or this ratatouille. There’s something just beautiful about serving a rustic, homemade meal prepared in a cast iron skillet that makes me happy.
For this particular skillet, I decided to use a simple cooking technique of frying tomatoes into a thick condensed sauce (tomate frito) that I shared with you at Keeper of the Home, The Mediterranean Secret to Phenomenal Vegetables.
I lightly sauteed peppers and zucchini, then finished cooking them down in a fried tomato sauce. To round out the meal, I added eggs which I finished under the broiler in my oven.
A simple, skillet meal that tasted just as beautiful as these summer days.
A simple, summer skillet meal using red peppers, zucchini, tomatoes, and finished with eggs.
- 3 tbls extra virgin olive oil
- 1 small yellow onion, diced
- 3 red roaster peppers
- 1 zucchini squash
- 3 large tomatoes (sub 28oz can of diced tomatoes)
- 1 tbls kosher salt
- 1 tsp Spanish paprika, pimenton
- 4-5 eggs
- In large skillet or cast iron pan, gently heat 3 tbls of extra virgin olive oil. Add the onion and red peppers and saute until the onion just starts to turn transluscent; 8-10 minutes.
- Add the tomatoes, kosher salt, and paprika. Bring to a boil, then lower the heat to a simmer and cook until the tomato thickens and can be pulled away from the bottom of the pan. This can take anywhere from 15-20 minutes.
- Once the tomato is fried, make a well in the vegetables and add the eggs one at a time. Once all of the eggs have been added to the pan, transfer it to the oven and broil for 3-4 minutes or until the eggs are set to your liking.
Other Recipes You May Like:
- Roasted Sausages and Summer Vegetables with Garden Fresh Pesto: A Skillet Meal
- Spanish Pisto/Ratatouille: A Skillet Meal
- Fried Peppers (Pimientos Frito)
- Roasted Red Peppers (Pimientos Asado)
What’s Your Favorite One Skillet Meal?
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