Kasha, or buckwheat groats, are a Russian Jewish staple. The eggs create a creamy sauce that bind the dish. Feel free to double up on the eggs if you’re serving hungry eaters.
- 3 medium to large zucchini
- 2 tablespoons olive oil plus 2 teaspoons
- 1 large vidalia onion (about 4 cups), thinly sliced
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground white pepper
- ¼ teaspoon ground anise or fennel seeds
- ¼ teaspoon ground dried ginger
- ⅛ teaspoon cinnamon
- ¾ cup kasha
- 2 cups vegetables stock, warm, low sodium preferred, plus ¼ cup
- 6 eggs, fried
- Preheat the oven to 350°F.
Halve the zucchini lengthwise. Scrape out the seeds and some of the flesh and discard, leaving a ½-inch border around the edge. Arrange, cut-side up, in a rectangular baking dish; set aside.
- Heat the 2 tablespoons oil in a medium nonstick skillet over medium heat. Add the onion cook, stirring occasionally, until lightly browned, about 10 minutes. Add the salt, pepper, anise, ginger, cinnamon and stir well. Reduce the heat to low and cook for about 8 minutes.
While the onions are cooking, add the 2 teaspoons oil and the kasha to a medium saucepan over low heat. Stir to coat and toast for 1 minute. Add 2 cups warm stock. Bring to a boil, then reduce heat to a simmer and cover. Simmer 15 minutes, then remove from heat. Add the kasha to the onion mixture and stir to combine.
- Divide the mixture evenly among the zucchini shells. (Zucchini may be prepared in advance to this point. Cover and refrigerate for up to 24 hours).
- Add the ¼ cup of stock to the bottom of the pan. Cover with foil and bake until the zucchini is tender, 30 to 35 minutes.
- Just before the zucchini is finished cooking, fry six eggs, sunny side up in olive oil to desired doneness. To serve, transfer zucchini to serving plates and lay an egg on each zucchini. Serve immediately.