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Eggs and wet zucchini

Makes: 4|Cooks In: 30 mins|Difficulty: Easy

“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.”

Eggs and wet zucchini

Ingredients

1 quantity tomato sauce
400 g zucchini, thinly sliced
salt and pepper
4 eggs
several thin slices provolone cheese (optional)
freshly cracked black pepper

Method

Step 1

Heat the tomato sauce in a smallish casserole or saucepan.

Step 2

Add the zucchini, and simmer gently until the water they release has reduced.

Step 3

Season with salt and pepper, then crack the eggs straight into the sauce and poach them to your preferred consistency.

Step 4

Towards the end of the cooking time, top with the provolone cheese slices (if using) and serve with plenty of black pepper.

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