Lightly and simply sauteed summer vegetables make a nice platform for the runny yolk of a well-poached egg. Serve this dish for breakfast, lunch or a light dinner.
- 2 tablespoons olive oil
- 2 medium onion, quartered and sliced (2 cups)
- 3 medium cloves garlic, minced
- 8 Roma tomatoes, coarsely chopped
- 10 to 12 basil leaves, stacked, rolled tightly and cut crosswise into thin strips (chiffonade)
- Freshly ground black pepper
- 3 medium zucchini, trimmed and cut crosswise into 1/4-inch slices
- 4 large eggs, at room temperature
- Freshly grated Parmesan cheese (optional)
Heat the oil in a large nonstick saute pan (or skillet with high sides) over medium heat until the oil shimmers. Add the onions and cook for about 7 minutes, until they are translucent. Add the garlic and cook, stirring, for 1 minute. Reduce the heat to low and add the tomatoes, basil, and salt and pepper to taste. Cook, uncovered, for 15 minutes, stirring occasionally.
Add the zucchini and stir to combine. Cover and cook for 5 to 7 minutes, depending on the desired degree of doneness.
Break or crack each egg into a separate saucer or small cup. Working with 1 egg at a time, tip them carefully into the hot tomato-zucchini mixture by lowering the lip of each egg cup 1/2 inch below the surface of the mixture. Use a spoon to gently corral the egg whites closer to their yolks, if necessary. Immediately cover the pan and turn off the heat (do not move the pan). Let sit, undisturbed, for 4 minutes. The yolks should be quite delicate and not at all firm.
Divide among individual plates; season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese. Serve hot.
From Waldorf resident Diane Leveglia, third-place winner in the 2008 Top Tomato Recipe Contest.
Tested by Kelly Johnson.
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