This is fairly versatile. You could bake fish or chicken instead of eggs, though the cooking time would, especially for chicken, be longer. The recipe calls for serving the eggs with toasted bread, though you could also use pasta or grains. If using the latter, prepare them while making the ragout or sooner, depending on what you decide to use.
1 T olive oil
2 c chopped onions
1 T minced garlic
3 c chopped or sliced zucchini
2 – 3 c chopped tomatoes
1/2 t crushed red pepper flakes
salt and pepper, to taste
1/4 c chopped fresh basil, or 1/2 t dried basil, or other herb
4 large eggs
1/2 c grated mozzarella or other cheese
toasted bread slices or cooked pasta or cooked grains
1. Heat oil in a large ovenproof skillet over medium heat. Add onions and garlic and saute for about 5 minutes. Add zucchini. Cook, stirring occasionally, for about 10 minutes. Add tomatoes and crushed red pepper flakes. Cook for another 15 minutes or so, stirring and breaking up the tomatoes with a wooden spoon until the mixture thickens and the tomatoes are saucy. Season with salt and pepper, then add basil.
2. Preheat oven to 400ºF. Make 4 shallow indentations in the ragout, spacing them apart. Crack 1 egg into each indentation. Sprinkle with cheese. Bake until eggs are softly set, about 10 minutes, or to your preference. This is the time to toast bread–keep the bread warm until the eggs are done.
3. Place toasted bread on each plate. Put a portion of egg and ragout over bread. Or top cooked pasta or grain with the egg/ragout.