Жарю рёбра с яйцом и кабачками на деревенской сковороде.

Today, I'm cooking delicious short ribs in a rustic skillet—searing them until golden brown, ensuring the meat is juicy. Then I sauté some zucchini, which immediately releases its juices and perfectly complements the flavor. And to add a brighter, more flavorful touch, I generously sprinkle in some garlic scapes—they add that perfect "summery" flavor. Finally, I pour sour cream into the skillet and beat in 4 eggs: it sets quickly, transforming the whole dish into a tender, delicious mixture—satisfying, simple, and homey! And with homemade boiled potatoes, mustard, and bread—the taste is indescribable!