Eggs and ‘wet’ zucchini

Eggs and ‘wet’ zucchini

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Comfort food at its best! You need a rich tomato sauce as a base in which you cook the thinly sliced zucchini. You then crack some eggs straight into the sauce and poach gently. Serve with freshly cracked black pepper and a piece of chunky toasted bread.

Ingredients

Quantity Ingredient
1 quantity Tomato sauce
400g zucchini, thinly sliced
salt and pepper
4 eggs
thin slices provolone, (optional)
freshly cracked black pepper

Method

  1. Heat the tomato sauce in a smallish casserole or saucepan. Add the zucchini, and simmer gently until the water they release has reduced. Season with salt and pepper, then crack the eggs straight into the sauce and poach them to your preferred consistency. Towards the end of the cooking time, top with the provolone cheese slices (if using) and serve with plenty of black pepper.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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