Heat coconut oil then add salt, pepper and turmeric. Heat to a light sizzle, then add onion and zucchini. Toss to coat vegetables in the sauce. Place lid on top and let it cook until tender, sautéing from time to time so nothing sticks.
Once the vegetables are tender, crack open the eggs and place on top of the cooked vegetables sunny side up. Place the lid back on top until the eggs are cooked but still runny inside (if needed, add a little water to increase the steam to cook the top of the eggs).
(Recipe via Khristina Jones)
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