Eggs Italiano Recipe

Name: Eggs Italiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup white vinegar distilled; 2 teaspoons olive oil, extra-virgin; 1 each shallots minced; 1 clove garlic minced; 1 pound zucchini diced, about 2 medium; 12 ounces italian plum (roma) tomatoes diced, 3-4 each; 3 tablespoons basil freshly thinly sliced, divided; 1 tablespoon balsamic vinegar; 1/2 teaspoon salt; 1 x black pepper freshly ground to taste; 8 large eggs; 4 each english muffins whole wheat, split and toasted; 2 tablespoons parmesan, parmigiano-reggiano cheese, grated freshly

Servings: persons

1/4 cup white vinegar distilled
2 teaspoons olive oil, extra-virgin
1 each shallots minced
1 clove garlic minced
1 pound zucchini diced, about 2 medium
12 ounces italian plum (roma) tomatoes diced, 3-4 each
3 tablespoons basil freshly thinly sliced, divided
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1 x black pepper freshly ground to taste
8 large eggs
4 each english muffins whole wheat, split and toasted
2 tablespoons parmesan, parmigiano-reggiano cheese, grated freshly

1
Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil.
2
Add white vinegar.
3
Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
4
Add shallot and garlic and cook, stirring, until fragrant, about 1 minute.
5
Stir in zucchini and tomatoes and cook, stirring occasionally, until the zucchini is tender, about 10 minutes.
6
Remove from the heat; stir in 1 tablespoon basil, balsamic vinegar, salt and pepper.
7
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.
8
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.
9
Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set.
10
Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain.
11
To serve, top each muffin half with some of the vegetable mixture, an egg, a sprinkling of cheese and the remaining basil.

390

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 13 ingredients. The key ingredients include: 1/4 cup white vinegar distilled, 2 teaspoons olive oil, extra-virgin, 1 each shallots minced, 1 clove garlic minced, and more.

Yes, Eggs Italiano 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.

Eggs Italiano

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