Ingredients

• 2 teaspoons olive oil
• 2 1/2 cups chopped onions
• 1 tablespoon minced garlic
• 1 pound medium zucchini, trimmed, cut into 1/2-inch pieces
• 1 28-ounce can diced tomatoes in juice
• 1/2 teaspoon dried crushed red pepper
• 1/4 cup chopped fresh basil
• 4 large eggs
• 1/2 cup grated low-fat mozzarella cheese
• 4 thin slices Italian bread, toasted

Instructions

1. 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.)
2. 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.
3. Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast.