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Name: Baked Eggs with Zucchini, Garlic, and Kashkavat Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 6 tablespoons butter; 1 pound zucchini, or other summer squash diced small; 3 garlic cloves minced; 1 pound ripe tomatoes peeled, seeded, and chopped--or 14 oz. can diced tomatoes, drained; 1/2 teaspoon dried thyme; salt and pepper to taste; 4 eggs; 6 tablespoons grated Kashkaval or Parmesan cheese

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INGREDIENTS

6 tablespoons butter
1 pound zucchini, or other summer squash ; diced small
3 garlic cloves ; minced
1 pound ripe tomatoes ; peeled, seeded, and chopped--or 14 oz. can diced tomatoes, drained
1/2 teaspoon dried thyme
salt and pepper ; to taste
4 eggs
6 tablespoons grated Kashkaval or Parmesan cheese

Servings

INSTRUCTIONS

Preheat oven to 425F. Heat 2 tablespoons butter in a large, heavy skillet. Add zucchini and garlic. Cover and cook over low heat for 3 minutes, or until zucchini softens, stirring occasionally.

Add tomatoes, thyme, salt, and pepper. Bring to a boil. Cook, uncovered, over medium heat for 10 minutes or until tomatoes soften, stirring often. Taste and adjust seasoning.

Butter four individual 6" shallow baking dishes or a shallow 5-cup baking dish. Melt remaining butter.

Divide zucchini mixture among dishes. With spoon, make a hollow in center of mixture in each small dish, or make 4 hollows in large dish--each large enough to contain 1 egg. Break and egg carefully into each hollow. Spoon 1 tablespoon melted butter over each egg and sprinkle egg whites evening with grated cheese.

Bake eggs about 7-9 minutes, until white are just set and yolks are still soft--or until they are done to your taste. Serve immediately.

NOTES

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Baked Eggs with Zucchini, Garlic, and Kashkavat Cheese

6 tablespoons butter
1 pound zucchini, or other summer squash diced small
3 garlic cloves minced
1 pound ripe tomatoes peeled, seeded, and chopped--or 14 oz. can diced tomatoes, drained
1/2 teaspoon dried thyme
 salt and pepper to taste
4 eggs
6 tablespoons grated Kashkaval or Parmesan cheese

Preheat oven to 425F. Heat 2 tablespoons butter in a large, heavy skillet. Add zucchini and garlic. Cover and cook over low heat for 3 minutes, or until zucchini softens, stirring occasionally.

Add tomatoes, thyme, salt, and pepper. Bring to a boil. Cook, uncovered, over medium heat for 10 minutes or until tomatoes soften, stirring often. Taste and adjust seasoning.

Butter four individual 6" shallow baking dishes or a shallow 5-cup baking dish. Melt remaining butter.

Bake eggs about 7-9 minutes, until white are just set and yolks are still soft--or until they are done to your taste. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (294g)
Recipe Makes: 4 Servings

Calories: 239
Calories from Fat: 197 (82%)

Amt Per Serving		% DV

	Total Fat 21.9g	29 %
	Saturated Fat 12.3g	62 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 1.3g
Cholesterol 231.9mg		71 %
Sodium 208.7mg		7 %
Potassium 342.1mg		9 %
Total Carbohydrate 5.6g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 4.1g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 239

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