This Leek and Zucchini Egg Skillet is honestly the perfect savory breakfast. Leek and zucchini sauteed with thyme, rosemary, and tamari sauce, and a sunny side up egg. This breakfast skillet is incredibly simple and ready in about 20 minutes. Perfect with avocado toast!
I've always preferred sweet breakfasts over savory but lately, I've been really into making breakfast skillets. I love a good bowl of oatmeal but every few days I really enjoy a big savory breakfast.
A couple of weeks ago I posted my first breakfast skillet recipe. This Bell Pepper and Zucchini Breakfast Skillet. Definitely check it out if you haven't yet, it's one of my favorites! Both these recipes are pretty similar but today's recipe is a bit more simple and lighter. The bell pepper skillet has sundried tomatoes and cheddar cheese and this egg skillet is just zucchini, leek, and eggs. So simple yet so good.
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How to make this Leek and Zucchini Egg Skillet:
This recipe is really easy to make. First, you sautee the leek for a couple of minutes on a splash of avocado oil, add the zucchini, thyme, rosemary, and tamari, and cook covered for about 10 minutes. When the zucchini has softened, crack the eggs straight into the pan, one at a time, and season with some salt and pepper. This recipe is very forgiving, I've made this several times in the past month and I never measure any of the ingredients. All you need is ½-1 leek, 1-2 zucchinis (depending on how big each is), some rosemary and thyme, a splash of tamari, and a couple of eggs. I also added a sprinkle of pecorino cheese on top but that's optional.
I'm obsessed with this recipe and I know you will be too. If you try it, let me know how it was! xo
📖 Recipe
Leek and Zucchini Egg Skillet
- Prep Time: 5 mins
- Cook Time: 22 mins
- Total Time: 27 minutes
- Yield: 1-2
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious healthy vegetarian breakfast that's ready in less than 30 minutes.
Ingredients
- 1 leek (white and light green part only)
- 1 zucchini
- 1 tablespoon avocado oil
- 2 cloves garlic, minced
- 1 tablespoon tamari sauce
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 2-3 large eggs
- Sea salt, pepper
Instructions
- Start by preparing the vegetables. Cut the leek in half lengthwise and then slice into thin half-moons. Cut both ends off the zucchini and dice it into small bite-sized pieces. Set aside.
- Heat a pan over medium-high heat, add the avocado oil and the chopped leek and cook for about 2 minutes or until it breaks down and becomes glossy. It’s okay if there are a few brown bits. Add the garlic and quickly stir. Add the chopped zucchini, tamari sauce, rosemary, and thyme. Add a splash of water if needed to deglaze the pan.
- Cook covered on medium heat for about 10 minutes until the zucchini softens.
- Make little spaces for the eggs on the pan and crack the eggs into them. Season with sea salt and pepper and cook for another 10 minutes (more or less based on your preference). Cover the pan with a lid for the last 5 minutes to make sure the egg whites are cooked through.
- Best enjoyed immediately. Serve with toasted bread and hummus, or guacamole.
Notes
This recipe can easily be doubled to feed more people, just use a bigger pan or multiple pans as it's best if the pan isn't too crowded.
If you don't have a leek, you can add onion or scallions instead.
The nutritional info below is calculated with 2 eggs.
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Gloria says
I love skillet recipes. We have eggs for dinner at least once a week. This would be the perfect or brunch.
Amy says
Breakfast is such an underrated meal period and we're always eating the same thing over and over again. Love this recipe. It's getting real nice and warm in Australia and we're starting to dine outside. This would be great for a little brunch get together.
Sharon says
The combination of zucchini and leeks in this dish is so good! Add the protein from the egg and you have a tasty start to the day.
Heidy says
This jumped out at me on Pinterest, and I literally had to check out the recipe ASAP! This Leek Zucchini and egg skillet came out awesome. I am so glad I made it! Great instructions!
Denise says
This looks absolutely delicious! I am going to surprise my family with this for breakfast over the weekend!
Mama Maggie's Kitchen says
Yum! I hope it's breakfast soon! I just can't wait to have this on my plate. It looks totally divine.
Aleta says
Now this is how to get breakfast done! I have a whole bunch of leftover zucchinis from the garden, and this is the perfect way to use them up!
Shelley says
This is absolutely my kinda breakfast! I'm actually very much a savory breakfast kinda girl, and eggs are a favorite of mine, for sure - especially if I can work in lots of nutritious veggies with them, too - so this is just perfect!
Neha Khanuja says
Skillet recipes are my most favorite ones and I am absolutely in love with your clicks! Can't wait to give this one a go.
Sam says
Wow I wish my breakfast this morning looked like that. I love the pairing of leek and zucchini with the egg. Can't wait to try this!