Baked Eggs with Cooked Vegetables and Herbs

By glomcrae

Cooking Thin w/ Chef Kathleen

Ingredients

• 8 (1/4 inch) slices zucchini, grilled
• 8 (1/4 inch) slices Japanese eggplant or 4 slices larger
• eggplant., grilled
• 1 red peper, roasted, peeled, and seeded, cut into
• quarters
• 1/4 cup loosely packed, roughly chopped fresh herbs
• (parsley, basil, oregano, or thyme or combination)
• 4 large eggs
• 1/2 cup tomato sauce
• 1/4 cup freshly grated Parmesan cheese
• Coarse-grained salt and cracked black pepper

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 9" x 9" baking dish with non-stick cooking spray. Layer vegetables into pan, sprinkling each layer with fresh herbs. Using the back of a large spoon, press to make four indentations in layered vegetables for eggs so that they don't al run together. Crack eggs and put one in center of each indentation.

Distribute tomato sauce evenly over eggs, being sure to cover each yolk with some sauce. Sprinkle with cheese and bake until eggs are just set, 7 to 10 minutes. Season with salt and pepper just before serving.