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Ingredientes
- 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
Direcciones
- 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.)
- 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.
- Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast.
- This recipe yields 4 servings.
- Comments: Low-fat mozzarella cheese makes this a rich-tasting dish for brunch or possibly a simple supper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 4 servings | |
| Calories 382 | |
| Calories from Fat 103 | 27% |
| Total Fat 11.51g | 14% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 642mg | 27% |
| Potassium 675mg | 19% |
| Total Carbs 51.59g | 14% |
| Dietary Fiber 4.8g | 16% |
| Sugars 8.93g | 6% |
| Protein 20.2g | 32% |
