One-Pan Rustic Vegetable Skillet with Eggs and Cheese

Heat the olive oil in a large non-stick frying pan over medium heat.

Add the chopped onions and cook until translucent, about 3 minutes.

Stir in the mushrooms, carrot, and eggplant. Cook for 5–6 minutes, stirring occasionally, until softened.

Add zucchini, chopped tomato, Italian seasoning, salt, and pepper. Sauté for another 5 minutes.

Mix in the tomato paste and stir to combine evenly. Simmer for 2–3 minutes until thickened slightly.

Create 3 small wells in the vegetable mixture and crack an egg into each. Cover the pan with a lid and cook for 5–7 minutes or until the eggs are set to your liking.

Sprinkle shredded cheese over the top, cover again, and let melt for another 1–2 minutes.

Garnish with fresh green onions before serving.

Serving and storage tips: