Zucchini Hash-Brown Egg Cups

Ingredients

• 1 large (323 g) zucchini, coarsely grated
• 1/4 tsp (1.5 g) fine sea salt
• 2 tbsp (12 g) grated Parmesan
• 2 tbsp (12 g) almond flour
• 2 garlic cloves, grated
• 1 tsp (5 ml) olive oil
• 3 (150 g) large eggs
• a pinch of red chili flakes
• 1 tbsp (3 g) fresh chives, chopped

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Method

1. Heat the oven to 400°F (200°C). Toss the zucchini with the salt in a sieve and leave for 10 minutes, then wring it out hard in a dish towel. About half a cup of water comes out, and that water is why homemade cups collapse.
2. Mix the zucchini with the Parmesan, almond flour and garlic.
3. Brush a 6-cup muffin pan with 2 3/4-inch (7cm) cups with the oil, press the mixture into the cups and push a deep well into each. Bake for 8 minutes, until the edges are golden.
4. Beat the eggs and divide them among the wells. Bake 8 to 10 minutes more, until just set. Finish with the chili flakes and chives.