Baked Eggs with Zucchini Ragoût
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon minced garlic
- 1/4 cup chopped fresh basil
- 4 large eggs
- 2 teaspoons olive oil
- 1/2 teaspoon dried crushed red pepper
- 1 28-ounce can diced tomatoes in juice
- Carbohydrate 26 g(9%)
- Cholesterol 198 mg(66%)
- Fat 12 g(18%)
- Fiber 7 g(28%)
- Protein 14 g(29%)
- Saturated Fat 4 g(22%)
- Sodium 262 mg(11%)
- Calories 257
Preparation 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.) 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. Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast.
Preparation 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.) 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. Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast.
