Sunday, June 27, 2010

Italian Fried Egg

I love eggs, at any time of the day, but eating them the same way can get a little boring. I made this Italian dish for breakfast, but you could have it for any meal of the day and it would go great with some garlic toast on the side and a nice espresso.

1/2 zucchini (about 1/4 cup)
1/8 cup Tomato sauce
1 Egg

Preheat oven to 375. Thinly slice zucchini into spaghetti like pieces. Place zucchini in a pot with boiling water and boil for about 5 minutes, until the zucchini becomes soft. Drain zucchini and place in a small baking bowl and cover with tomato sauce (some people like a lot of sauce, so you can alter the amount to your taste). Create a small dent in the top of the zucchini tomato mixture, like a pool. Next crack an egg in the pool and bake for 5-7 minutes. If you like your egg runny-- keep an eye on it cooking because of differing altitudes cooking time may vary.