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

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

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.

No additional tips available.

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

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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.

Baked Eggs with Zucchini Ragout

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