Zucchini with Tomatoes and Poached Eggs
Zucchini with Tomatoes and Poached Eggs
Submitted by Corporate Chef Andy Stewart
6
Vegetables
Ingredients
3 medium zucchini
- 3 Roma tomatoes, skinned, seeded and chopped
- 1/2 small onion, minced
- 1 tablespoon Fustini's Tuscan Herb olive oil
- salt and white pepper
- 1-quart water
- 1 teaspoon Fustini's 12 Year White Balsamic
- 6 eggs
- fresh parsley, chopped
Directions
- Cut zucchini in half lengthwise and using a spoon, carve out a channel down the middle of the zucchini. Chop the removed zucchini and add to tomatoes, onion and olive oil to a small saucepan. Cook over medium-low heat until slightly thickened, 10-12 minutes.
- Bring water and Fustini's 12 Year White balsamic to a simmer in a shallow pan over low heat. Add the zucchini and poach until tender, 3 minutes. Remove from water and brush inside and out with more olive oil. Season with salt and pepper.
- Crack the eggs into the same water and poach, splashing water over the yolk to fully cook. Remove with a slotted spoon and drain slightly. To serve, fill each zucchini with some of the tomato sauce, top with a poached egg and garnish with chopped parsley.
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