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Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add white vinegar.
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Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add shallot and garlic and cook, stirring, until fragrant, about 1 minute. Stir in zucchini and tomatoes and cook, stirring occasionally, until the zucchini is tender, about 10 minutes. Remove from the heat; stir in 1 tablespoon basil, balsamic vinegar, salt and pepper.
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Meanwhile, reduce the boiling water to a gentle simmer; the water should be steaming and small bubbles should come up from the bottom of the pan. Crack each egg into a small bowl and slip them one at a time into the simmering water, taking care not to break the yolks. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain.
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To serve, top each muffin half with some of the vegetable mixture, an egg, a sprinkling of cheese and the remaining basil.
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Nutrition Facts
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Calories 329, Total Fat 14 g, Saturated Fat 4 g, Monounsaturated Fat 6 g, Cholesterol 425 mg, Sodium 675 mg, Carbohydrate 31 g, Fiber 5 g, Protein 22 g, Potassium 570 mg. Daily Values: Vitamin A 26%, Vitamin C 43%. Exchanges: Starch 1.5, Vegetable 1, Medium-Fat Meat 2.
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Percent Daily Values are based on a 2,000 calorie diet
