Eggs and wet zucchini
“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.”
1 quantity tomato sauce
400 g zucchini, thinly sliced
salt and pepper
several thin slices provolone cheese (optional)
freshly cracked black pepper
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.