At Breakfast
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Gigi's Zucchini Brunch

"All happiness depends on a leisurely breakfast."
~ John Gunther

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Diners enjoy a relaxing brunch at a sidewalk cafe
Ira Block/National Geographic Image Collection
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Gigi’s Zucchini Brunch

3 medium onions, chopped
2 tablespoons butter
2 tablespoons olive oil
3 medium unpeeled zucchini, coarsely chopped
1 medium green bell pepper, cut in strips
1 medium red bell pepper, cut in strips
3/4 cup diced cooked ham or mild salami
2 cups canned Italian plum tomatoes, drained and chopped
2 teaspoons dried basil
8 eggs
1/4 cup grated Parmesan
1/4 cup chopped parsley
Salt and pepper to taste

Sauté onions in butter and oil until limp. Add zucchini, peppers and ham or salami and cook over moderate heat until wilted. Add tomatoes and mix well. Cook until most of liquid evaporates. Add seasonings. Divide into four 15-ounce individual casseroles. With back of spoon make two "nests" in each dish. Drop an egg in each. Bake 20 minutes at 350 degrees F. or until whites are set and yolks still soft. Sprinkle with cheese and parsley and serve.
Serves 4.
 

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