Cooking Steps

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   In a large oven-safe skillet, heat 2 tbsp olive oil over medium heat. Add the red onion and garlic, sauté for 2-3 minutes until fragrant.

3. 3

   Add the zucchini, cherry tomatoes, garlic scapes, and a pinch of sea salt. Cook for 5 minutes, stirring occasionally.

4. 4

   Pour in the water and vinegar, stir to combine. Transfer to the oven and bake for 20 minutes.

5. 5

   Meanwhile, in a separate bowl, whisk the eggs with the remaining 1 tbsp olive oil, smoked paprika, and a pinch of sea salt. Set aside.

6. 6

   After 20 minutes, remove the skillet from the oven. Use a ladle to create a well in the center of the zucchini mixture. Pour the egg mixture into the well.

7. 7

   Return to the oven and bake for 10 minutes, or until the edges are set and the top is slightly runny.

8. 8

   Let rest for 2 minutes before serving.

9. 9

   Garnish with the remaining garlic scapes and a drizzle of olive oil.

10. 10

    Chef's note: For a smokier flavor, add a pinch of smoked paprika to the egg mixture.

11. 11

    Chef's note: If using non-oven-safe skillet, transfer the mixture to a baking dish and finish in the oven.

Nutrition Focus

• • protein
• • fiber
• • anti-inflammatory

Reflection

The recipe emerged from the need to balance the cooling properties of cucumber and coconut with the warming spices of smoked paprika and the grounding presence of zucchini. It’s a dish that embraces the duality of Gemini, pairing the crispness of cherry tomatoes with the richness of cracked eggs, all while honoring the lunar rhythm and seasonal abundance of late summer.