INGREDIENTS
2 tablespoons extra-virgin olive oil, plus more for drizzling on toast
2 large cloves garlic, 1 thinly sliced and 1 halved
½ medium white onion, diced
1 medium zucchini, diced
2 anchovy fillets, minced (optional)
1 teaspoon capers
Red pepper flakes
1 medium zucchini, diced
Fine sea salt
Freshly ground pepper
1 can (28 oz/875 g) diced tomatoes, low sodium
1 tablespoon fresh basil. Cut into thin ribbons
6 large eggs
Crusty sourdough bread, sliced for serving
2 tablespoons grated Parmesan cheese
Small handful chopped basil or parsley, for garnish
INSTRUCTIONS
In a large skillet with a lid, heat olive oil over medium heat. Add the sliced garlic, onions, anchovies, and a pinch of red pepper flakes and cook just until the garlic turns golden brown at the edges or for about 1 minute. Stir in zucchini, ½ teaspoon salt, ¼ teaspoon pepper, and sauté another 2 minutes until zucchini begins to brown slightly. Then add the tomatoes, basil, and capers, and turn the heat to medium low.
Simmer, squashing tomato pieces with a wooden spoon until the tomatoes break down into a thick sauce, 20 to 25 minutes. Season to taste with salt and red pepper flakes.
Using a spoon, push back some sauce to make space for an egg and crack it into the hole. Repeat for each egg. Cover the pan and let cook until the eggs are set to taste, about 2 to 3 minutes for runny yolks. (It is important to cover the pan so that the eggs can steam and cook through.)
While the eggs are cooking, toast bread. Rub warm toast with the cut garlic clove and drizzle with olive oil.
To serve, sprinkle eggs with Parmesan cheese and chopped herbs, and spoon onto plates or into shallow bowls. Serve with a slice of the garlic toast.
Makes 6 servings
NUTRITION FACTS
Calories 280
Protein 14 g
Total fat 11 g
Saturated fat 3 g
Cholesterol 190 mg
Carbs 32 g
Fiber 2 g
Total sugars 6 g
Added sugars 0 g
Sodium 650 mg
Powered by ESHA Nutrient Data, © 2020 ESHA Research, Inc.
