The Co-op Food Stores

added 03/07/08

Serves 4

Low-fat mozzarella cheese makes this a rich-tasting dish for brunch
or a simple supper.

2 tsp. olive oil

2-1/2 cups chopped onion

1 Tbs. minced garlic

1 pound medium zucchini, trimmed, cut into ½-inch pieces

1 28-ounce can diced tomatoes in juice

1/2 tsp. 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

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 400ºF. 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.
Bon Appétit, April 1998