Eggs Italiano

Recipe from Eating Well.


eggs italiano photo


Total time: 40 minutes
Makes 4 servings



  1. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil.
  2. Add white vinegar.
  3. Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
  4. Add shallot and garlic and cook, stirring, until fragrant (about 1 minute).
  5. Stir in zucchini and tomatoes and cook, stirring occasionally, until the zucchini is tender (about 10 minutes).
  6. Remove from the heat, stir in 1 tablespoon basil, balsamic vinegar, salt and pepper.
  7. 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.
  8. 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.
  9. Cook for 4 minutes for soft set, 5 minutes for medium set, and 8 minutes for hard set.
  10. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain.
  11. To serve, top each muffin half with some of the vegetable mixture, an egg, a sprinkling of cheese and the remaining basil.

Nutrition Information

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