Start to finish this meal takes 15 minutes. Notice how the shallots are caramelized and the zucchini is perfectly browned? The key is keeping the heat on medium while caramelizing the shallots and then turning it up to brown the zucchini quickly, so they are crisp and not soggy.
Melt 2 T butter, ghee or coconut in a medium sized pan on medium heat. Stir occasionally, cooking for 6-8 more minutes.
Add shallots. Saute for 5-6 minutes stirring occasionally.
When shallots are soft and starting to brown add zucchini and turn the heat to med/high but keep an eye on it.
While zucchini is cooking set a small pot with 3" water and 1 Tablespoon distilled white vinegar on high heat. Follow directions in blog post above to poach eggs. (and watch video)
Remove eggs from water with slotted spoon or fish spatula and set on paper towels to absorb any extra water. Poach second set of eggs in the same water.
When zucchini is done cooking, sprinkle with sea salt and freshly ground pepper (I love my battery operated pepper grinder!) place zucchini on plates, top with eggs. Salt and pepper eggs and garnish with chives!
Variation: add freshly grated Parmesen cheese to vegetables the last 60 seconds of cooking. I use a microplane to grate Parmesan.