Baked Eggs with Zucchini Ragout

• 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.

olive oil, onions, garlic, zucchini, tomatoes, red pepper, fresh basil, eggs, mozzarella cheese, thin slices italian bread

Taken from www.epicurious.com/recipes/food/views/baked-eggs-with-zucchini-ragout-5217 (may not work)