Baked Eggs with Summer Vegetables

Earlier that day, I had picked several crookneck squash, zucchini, and tomatoes from my garden. Fresh veggies and herbs, eggs and capers in the fridge...an idea slowly took shape. After chopping and sautéing the vegetables, and mixing them with basil, fresh mozzarella and capers, I dished the vegetable mixture into some ramekins, cracked some eggs over top, and baked them. I was rewarded with a healthy, flavorful, and quick meal. The beauty of baked egg dishes is that you can add almost any vegetables (okay, or bacon or prosciutto) that you have on hand and come up with a satisfying meal.

Please note that the proportions given are for two hearty servings, but the photos just show ingredients for one serving. 

Preheat the oven to 400 degrees F.

Heat 2 tablespoon of olive oil in a medium skillet over medium-high heat. Add 1 cup crookneck or yellow squash and 1 cup zucchini, cut into ½-inch pieces, and ⅔ cup chopped tomato.

Season with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Stir in 4 teaspoons of capers.

Sauté for 3-4 minutes, or until the vegetables are just tender.

Remove the skillet from the heat and stir in 4 large fresh basil leaves, chiffonaded, and ⅓ cup bocconcini (mini mozzarella balls) or fresh mozzarella cut into ½-inch pieces.

Divide the vegetable mixture between two ramekins. Crack two eggs into each ramekin, taking care not to break the yolks. I didn't follow my own directions very well, did I?

Place the ramekins on a baking sheet and place in the oven. Bake until the whites are almost cooked. Sprinkle each serving with 2 tablespoons freshly grated Parmesan cheese. Bake for 2 additional minutes, or until the white are cooked and the yolks are still soft.

Sprinkle each serving with chiffonaded fresh basil and serve immediately.