BAKED EGGS WITH ZUCCHINI RAGOûT

Baked Eggs with Zucchini Ragoût image

Yield Makes 4 servings

Number Of Ingredients 10

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

Steps:

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 400°F. 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.