Eggs Italiano

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/4 cup distilled vinegar
• 2 teaspoons extra virgin olive oil
• 1 shallot
• 1 garlic clove, minced
• 1 lb zucchini, diced (about 2 medium)
• 12 ounces plum tomatoes, diced (3-4)
• 3 tablespoons fresh basil, thinly sliced and divided
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• fresh ground pepper
• 8 eggs
• 4 whole wheat english muffins, split and toasted
• 2 tablespoons parmesan cheese, freshly grated

Recipe

• 1 fill a large, straight-sided skillet or dutch oven with 2 inches of water; bring to a boil. add vinegar.
• 2 meanwhile, heat oil in a large nonstick skillet over medium-high heat. add shallot and garlic and cook, stirring, until fragrant, about 1 minute. stir in zucchini and tomatoes and cook, stirring occasionally, until the zucchini is tender, about 10 minutes. remove from the heat, stir in 1 tablespoon basil, balsamic vinegar, salt and pepper.
• 3 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. 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. cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. using a slotted spoon, transfer the eggs to a clean kitchen towel to drain.
• 4 to serve, top each muffin half with some of the vegetable mixture, an egg, a sprinkling of cheese and the remaining basil.