Name: Baked Eggs with Zucchini Ragoût
Yield: Makes 4 servings
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

Low-fat mozzarella cheese makes this a rich-tasting dish for brunch or a simple supper.

Recipe information

Yield
Makes 4 servings

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

Preparation

Step 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.)
Step 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.
Step 3
Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast.

TagsEgg Onion Root Vegetable Vegetable Garlic Zucchini Squash Canned Tomato Tomato Basil Herbs & Spices Mozzarella Cheese Dairy Breakfast Brunch Dinner Vegetarian Oven Bake Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes