Baked Eggs With Zucchini Ragout

Baked Eggs With Zucchini Ragout
Baked Eggs With Zucchini Ragout

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    teaspoons olive oil

  • 2 1/2

    cups chopped onions

  • 1

    tablespoon minced garlic

  • 1

    pound medium zucchini trimmed, and cut into 1/2" pieces

  • 1

    can diced tomatoes in juice - (28 oz)

  • 1/2

    teaspoon dried crushed red pepper

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/4

    cup chopped fresh basil

  • 4

    large eggs

  • 1/2

    cup grated low-fat mozzarella cheese

  • 4

    thin slices Italian bread toasted

Directions

Heat oil in large nonstick ovenproof skillet over medium heat. Add onions and garlic; sauté 5 minutes. Add zucchini; cover and cook until tender, stirring often, about 10 minutes. Add tomatoes with juices and red pepper; boil uncovered until mixture thickens, about 10 minutes. Season with salt and pepper. Stir in basil. (Can be made 4 hours ahead. Cover; let stand at room temperature.) Preheat oven to 400 degrees. Make 4 shallow indentations in ragout, spacing apart. Crack 1 egg into each indentation. Sprinkle with cheese. Bake until eggs are softly set, about 10 minutes. Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast. This recipe yields 4 servings.

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