Eggs in Hole with Tomato and Basil

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serves 4

4 slices white or sourdough bread. (must be big enough to cut out a 2½” circle)
butter for brushing
4 eggs

1 14oz. can of diced tomatoes
1 small zucchini, diced
¼ of a white onion, diced
1 garlic glove
¼ C. basil, chopped roughly, plus 1 T.
1 T. oregano
1 T. olive oil

2 T grated parmesan cheese.

Make the sauce:
In a medium sauce pan, heat the olive oil on moderate heat. Add the onion and the zucchini and stir until soft. Add the garlic and cook for 30 seconds. Add tomatoes and let cook for 5-7 minutes, stirring. Add the oregano and season with salt and pepper. Simmer for 2-3 more minutes and then add the ¼ C basil, reserving the rest of the basil for garnishing. Simmer sauce for another 3 minutes, then shut off the heat. Set aside.

Cut a large hole (at least 2½ inches) in each slice of bread. Save the holes. Spread butter on each side of the bread . In a large saute pan, or on a griddle, brush a little more butter and then add the slices of bread and the holes. Cook for approx 2 minutes (just the bread), then flip over when golden on the bottom. Crack an egg into the hole and place a lid over the bread and egg. Cook to your desired doneness. Place each bread slice on a plate and set the browned hole on top of the egg. Spoon some of the warmed sauce on and around the bread. Garnish with grated parmesan cheese and reserved basil. Serve immediately.