Big Flavor Eggs with Mixed Summer Squash

INGREDIENTS

  • 2 cups crookneck, yellow squash, zucchini or any summer squash, cut into 1/2-inch pieces
  • 2/3 cup chopped tomatoes
  • 1/2 teaspoon each kosher salt and freshly ground black pepper
  • 4 teaspoons capers
  • 1/3 cup fresh mozzarella cut into 1/2-inch pieces
  • 6 large fresh basil leaves, cut into strips divided
  • 4 eggs
  • 1/4 cup freshly grated parmesan cheese

DIRECTIONS

Preheat the oven to 400 degrees F. Heat 2 tablespoon of olive oil in a medium skillet over medium-high heat. Add crookneck or yellow squash, zucchini, and tomatoes. Season with kosher salt and freshly ground black pepper. Stir in capers. Sauté for 3-4 minutes, or until the vegetables are just tender. Remove the skillet from the heat and stir in 4 large fresh basil leaves and cheese. Divide the vegetable mixture between two ramekins. Crack two eggs into each ramekin, taking care not to break the yolks. Place the ramekins on a baking sheet and place in the oven. Bake until the whites are almost cooked, 7-8 minutes. Sprinkle each serving with 2 tablespoons freshly grated Parmesan cheese. Bake for 2 additional minutes, or until the whites are cooked and the yolks are still soft. Sprinkle each serving with remaining fresh basil and serve immediately.

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