Thinly slice shallot Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.

"Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and stir in half the garlic salt. Transfer to prepared casserole dish and set aside. While rice cooks, prepare ingredients."

"Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, ground pork and a pinch of salt and pepper to hot pan Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees , 5-7 minutes. " Transfer to a plate. Reserve pan; no need to wipe clean.

In the same pan over medium high heat, add 1 tsp olive oil. Add zucchini, shallot, and remaining garlic salt and stir occasionally until browned and slightly tender, 3-4 minutes. Add crushed tomatoes and chili cumin rub and bring to a simmer. Remove from heat and stir in pork and butter. Transfer to prepared casserole dish on top of rice.

Break eggs individually and place on top of pork mixture and top with a pinch of salt and pepper. Bake dish in a hot oven until heated through and eggs are cooked, 8-10 minutes. Plate dish as pictured on front of card, serving pork mixture with rice. Bon appétit!