Baked Eggs with Zucchini Ragoût |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Low-fat mozzarella cheese makes this a rich-tasting dish for brunch or a simple supper. Ingredients:
2 teaspoons olive oil |
2 1/2 cups chopped onions |
1 tablespoon minced garlic |
1 pound medium zucchini, trimmed, cut into 1/2-inch pieces |
1 28-ounce can diced tomatoes in juice |
1/2 teaspoon dried crushed red pepper |
1/4 cup chopped fresh basil |
4 large eggs |
1/2 cup grated low-fat mozzarella cheese |
4 thin slices italian bread, toasted |
Directions:
1. 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.)
2. Preheat oven to 400°F. 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.
3. Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast.
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