Mush

• 2 Tablespoons Olive Oil, Divided
• 1 Tablespoon Butter
• 2 whole Medium Zucchini Chopped
• 1/2 teaspoons Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 8 cloves Garlic, Minced
• 1 pint Cherry Or Grape Tomatoes, Halved
• 1 Tablespoon Olive Oil, To Fry The Eggs
• 4 whole Eggs
• 2 whole Servings Of Cooked White Rice
• 2 pinches Blue Cheese Crumbles (optional)

1. Heat 1 tablespoon olive oil and butter together in a skillet over medium-high heat.
2. Once the butter has melted, add your chopped zucchini.
3. Cook on high for 6-7 minutes, until the zucchini pieces are starting to get golden.
4. Season with salt and freshly ground black pepper.
5. Add your minced garlic and halved tomatoes, and lower the heat to medium.
6. Let it cook away for a while, about 12 minutes, stirring occasionally until it becomes mushy and delicious (but not too liquidy).
7. When you drag the spatula across the pan, it should leave a space instead of immediately filling with liquid.
8. When the mush is about done, heat the remaining 1 tablespoon olive oil (or some butter) in another nonstick skillet and add your eggs.
9. We like to do 2 per person, over easy.
10. Serve mush and eggs over white rice.
11. Sprinkle on some blue cheese if desired.
12. This has been my go-to meal for years, and its delicious.

olive oil, butter, zucchini, salt, freshly ground black pepper, garlic, pint cherry, olive oil, eggs, crumbles

Taken from tastykitchen.com/recipes/main-courses/mush/ (may not work)