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  • Baked Eggs With Zucchini Ragout

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    Baked Eggs With Zucchini Ragout
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 tsp extra virgin olive oil
    • 2 1/2 c. minced onions
    • 1 Tbsp. chopped garlic
    • 1 lb medium zucchini trimmed, and cut into 1/2" pcs
    • 1 can diced tomatoes in juice - (28 ounce)
    • 1/2 tsp dry crushed red pepper Salt to taste Freshly-grnd black pepper to taste
    • 1/4 c. minced fresh basil
    • 4 lrg Large eggs
    • 1/2 c. grated low-fat mozzarella cheese
    • 4 x thin slices Italian bread toasted

    Directions

    1. Heat oil in large nonstick ovenproof skillet over medium heat. Add in onions and garlic; saute/fry 5 min. Add in zucchini; cover and cook till tender, stirring often, about 10 min. Add in tomatoes with juices and red pepper; boil uncovered till mix thickens, about 10 min. Season with salt and pepper. Stir in basil. (Can be made 4 hrs ahead. Cover; let stand at room temperature.)
    2. Preheat oven to 400 degrees. Make 4 shallow indentations in ragout, spacing apart. Crack 1 egg into each indentation. Sprinkle with cheese. Bake till Large eggs are softly set, about 10 min.
    3. Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast.
    4. This recipe yields 4 servings.
    5. Comments: Low-fat mozzarella cheese makes this a rich-tasting dish for brunch or possibly a simple supper.

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