One small bowl of slowly softened zucchini and sweet onion bound with gently cooked egg, a traditional Murcian vegetable dish.
1 eggChicken eggs
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250 gZucchini
125 gOnion
1.5 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Slice all the onion thinly and the zucchini into thin half-moons. Warm all the oil in a nonstick pan over medium-low heat. Add the onion and salt; cook for 10 minutes until softened, stirring regularly.
Add all the zucchini and pepper. Cook over medium heat for 3 minutes to release moisture, then over low heat for 40-50 minutes, stirring occasionally, until very soft. Keep all the vegetable juices; let excess moisture evaporate without draining.
Crack the egg over the vegetables without beating it first. Break the yolk gently and stir slowly over low heat for 3-5 minutes, until the egg is fully set but moist and the center reaches 71 C. Rest off the heat for 5 minutes. Serve everything in one small bowl; bread is not included.