Ingredients

6 large zucchinis
salt
2 tablespoons extra-virgin olive oil
4 spring onions, thinly sliced, white and green parts separated
1 jalapeno pepper, seeded and minced
3 tablespoons chopped fresh parsley
1/4 teaspoon freshly grated nutmeg
Freshly ground pepper
1 tablespoon unsalted butter
6 large eggs

Method

Grate the zucchini into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment).

Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes.

Squeeze the squash to remove as much liquid as possible.

Preheat the oven to 180 degrees C.

Heat the olive oil in a large ovenproof frying pan over medium-high heat.

Set aside 3 tablespoons spring onions.

Add the remaining spring onions (white and green parts), the jalapeno, and salt to taste and cook until they are soft, about 3 minutes.

Add the shredded zucchini and cook, stirring occasionally, until tender, about 7 minutes.

Stir in the parsley, nutmeg, and pepper to taste.

Cook until the mixture is slightly dry, about 1 more minute.

Remove from the heat and let cool, 5 minutes.
Spread the zucchini evenly in the Frying pan.

Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one.

One at a time, crack each egg into a small bowl and pour into an indentation.

Season with salt and pepper
Transfer the Frying pan to the oven and bake until the egg whites are set and the yolks are cooked to desired firmness, 10 to 12 minutes.

Scatter the reserved spring onions on top.

Serves 3