Directions:
- Heat oil in large nonstick ovenproof skillet over medium heat. Add onions and garlic; sauté 5 minutes. Add zucchini; cover and cook until tender, stirring often, about 10 minutes. Add tomatoes with juices and red pepper; boil uncovered until mixture thickens, about 10 minutes. Season with salt and pepper. Stir in basil. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- Preheat oven to 400°F. Make 4 shallow indentations in ragout, spacing apart. Crack 1 egg into each indentation. Sprinkle with cheese. Bake until eggs are softly set, about 10 minutes.
- Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.02 Kcal (1465 kJ) | ||
| Calories from fat | 145.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.21g | 25% | |
|---|---|---|---|
| Cholesterol | 214.91mg | 72% | |
| Sodium | 356.07mg | 15% | |
| Potassium | 1249.87mg | 27% | |
| Total Carbs | 32.25g | 11% | |
| Sugars | 12.5g | 50% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 22.01g | 44% | |
| Vitamin C | 82.7mg | 138% | |
| Iron | 2.8mg | 16% | |
| Calcium | 303.5mg | 30% | |
| Amount Per 100 g | |||
| Calories | 67.24 Kcal (282 kJ) | ||
| Calories from fat | 28.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 25% | |
|---|---|---|---|
| Cholesterol | 41.29mg | 72% | |
| Sodium | 68.4mg | 15% | |
| Potassium | 240.11mg | 27% | |
| Total Carbs | 6.2g | 11% | |
| Sugars | 2.4g | 50% | |
| Dietary Fiber | 0.73g | 15% | |
| Protein | 4.23g | 44% | |
| Vitamin C | 15.9mg | 138% | |
| Iron | 0.5mg | 16% | |
| Calcium | 58.3mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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