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Receta Baked Eggs With Zucchini Ragout
by Global Cookbook

Baked Eggs With Zucchini Ragout
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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

  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.