Stewed Zucchini with Eggs

Dice the courgettes (300 g) and onion (40 g), and finely chop the garlic (3 g). Sauté the onion in olive oil (5 g) until soft, then add the courgettes, table salt (to taste), and black pepper (to taste). Fry the courgettes until they release their juices, then add the garlic and a little water. Cover and stew over low heat until tender and the liquid has evaporated.

Add the eggs (100 g), stir, and cover the pan. Stew until the eggs are set, then finish with finely chopped parsley (5 g).