Baked Eggs with Zucchini Ragout Recipe

Name: Baked Eggs with Zucchini Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

1
Heat oil in large nonstick ovenproof skillet over medium heat.
2
Add onions and garlic; saute 5 minutes.
3
Add zucchini; cover and cook until tender, stirring often, about 10 minutes.
4
Add tomatoes with juices and red pepper; boil uncovered until mixture thickens, about 10 minutes.
5
Season with salt and pepper.
6
Stir in basil.
7
(Can be made 4 hours ahead.
8
Cover; let stand at room temperature.)
9
Preheat oven to 400F.
10
Make 4 shallow indentations in ragout, spacing apart.
11
Crack 1 egg into each indentation.
12
Sprinkle with cheese.
13
Bake until eggs are softly set, about 10 minutes.
14
Place 1 toast slice on each of 4 plates.
15
Divide egg-topped ragout on top of toast.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Baked Eggs with Zucchini Ragout falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Eggs with Zucchini Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions