Today's recipe uses zucchini, Vidalia onion and plain canned tomato sauce to make a chunky vegetable marinara, and then cracking eggs into that, cooking those and then serving it over the top of toasted Italian bread with grated Parmesan cheese.
2 cups rough chopped sweet onion (like Vidalia or Texas sweet)3 Tbs olive oil for sauteing onions2 cups 1/2-inch thick sliced zucchini (deseeded if large zucchini)1 large clove garlic, minced1/2 tsp dried oregano1/2 tsp dried basilpinch red pepper flakes
2 cups plain canned tomato sauce (approx. one 15-ounce can)
4 large eggs
4 large slices Italian bread, toasted
Grated Parmesan cheese for garnish
Add 3 Tbs olive oil to a large nonstick pan, on medium to medium high heat. Add about 2 cups of rough chopped Vidalia onion and cook that along for a few minutes. Use regular onions if you don't have sweet onions.
At that point, add 2 cups of 1/2-inch thick sliced zucchini, and cook that along for 4 - 5 minutes. Feel free to add other vegetables to the mix.
Once the zucchini has softened up a bit, add 1 large minced clove of garlic, a sprinkling of dried oregano and a sprinkling of dried basil. Add a pinch of red pepper flakes if you like, and cook that along for a minute.
Then, add about 2 cups plain canned tomato sauce as you need to give it a good marinara consistency.
Adjust the heat so it is gently simmering along and let it cook along to thicken up and finish cooking the vegetables through.
After about 5 minutes, when the sauce has thickened up a bit, crack and add 4 eggs separately. Then, turn the heat to medium low and put a lid on top to help cook the eggs to your liking.
While the eggs are cooking go ahead and toast the sliced Italian bread.
Once the eggs are cooked to your liking, use a large spoon to scoop some of the sauce over the top of the toasted bread, add then place one cooked egg over the top and finish with grated Parmesan cheese.