Eggs Italiano

• 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.

white vinegar, olive oil, shallots, garlic, zucchini, italian plum, basil freshly, balsamic vinegar, salt, black pepper, eggs, english muffins, parmesan

Taken from recipeland.com/recipe/v/eggs-italiano-49692 (may not work)