Recipe: Eggs with Mediterranean Vegetables in Tomato Sauce (Italian)

EGGS WITH MEDITERRANEAN VEGETABLES IN TOMATO SAUCE

"You can prepare the sauce ahead and when you're ready, reheat it and break in the eggs as the recipe directs. Serve plenty of bread with this dish to soak up the delicious sauce."

3 tablespoons olive oil
1 medium onion, sliced
3 medium zucchini, roughly chopped
1 large yellow bell pepper, roughly chopped
Salt and freshly ground black pepper (to taste)
1 (14 ounce) can chopped tomatoes, undrained
5 fresh basil leaves, coarsely chopped
1/4 cup pitted Kalamata olives, coarsely chopped
4 eggs
1 cup shredded cheddar cheese

Heat the olive oil on medium heat in a large, oven-safe skillet and saute the onion, zucchini and pepper until soft and browned, stirring occasionally.

Season with salt and pepper, add in the tomatoes and their juice, basil and olives. Cook, uncovered, over medium-high heat for about 8 to 10 minutes, or until the liquid from the tomatoes is well reduced.

Meanwhile, place an oven rack 6 inches from broiler element and preheat.

Make 4 slight hollows in the tomato mixture and gently break 1 egg into each. Sprinkle over the cheese and broil for about 7 minutes, or until the eggs are done to your liking. Remove from heat and let rest 5 minutes before serving.

Serve with warm, crusty bread.

Makes 2 to 4 servings
Source: Fantastico! Modern Italian Food by Gino D'Acampo