baked-eggs-with-zucchini-ragout-5217.json

{
    "directions": [
        "Heat oil in large nonstick ovenproof skillet over medium heat. Add onions and garlic; saut\u00e9 5 minutes. Add zucchini; cover and cook until tender, stirring often, about 10 minutes. Add tomatoes with juices and red pepper; boil uncovered until mixture thickens, about 10 minutes. Season with salt and pepper. Stir in basil. (Can be made 4 hours ahead. Cover; let stand at room temperature.)",
        "Preheat oven to 400\u00b0F. Make 4 shallow indentations in ragout, spacing apart. Crack 1 egg into each indentation. Sprinkle with cheese. Bake until eggs are softly set, about 10 minutes.",
        "Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Egg",
        "Onion",
        "Tomato",
        "Breakfast",
        "Brunch",
        "Bake",
        "Saut\u00e9",
        "Basil",
        "Zucchini",
        "Spring",
        "Healthy",
        "Vegetarian",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Baked Eggs with Zucchini Rago\u00fbt",
    "url": "http://www.epicurious.com/recipes/food/views/baked-eggs-with-zucchini-ragout-5217"
}