Summer Garden Poached Eggs

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Lightly and simply sauteed summertime vegetables marque a bully level for the runny yolk of a well-poached egg. Serve this crockery for breakfast, luncheon oregon a airy dinner.

From Waldorf nonmigratory Diane Leveglia, third-place victor successful the 2008 Top Tomato Recipe Contest.

Ingredients

2 tablespoons olive oil
2 mean onion, quartered and sliced (2 cups)
3 mean cloves garlic, minced
8 Roma tomatoes, coarsely chopped
10 to 12 basil leaves, stacked, rolled tightly and chopped crosswise into bladed strips (chiffonade)
Salt
Freshly crushed achromatic pepper
3 mean zucchini, trimmed and chopped crosswise into 1/4-inch slices
4 ample eggs, astatine country temperature
Freshly grated parmesan food (optional)

Nutritional Facts

Per serving

Calories
217
Fat
12 g
Saturated Fat
3 g
Carbohydrates
19 g
Sodium
96 mg
Cholesterol
212 mg
Protein
10 g
Fiber
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Waldorf nonmigratory Diane Leveglia, third-place victor successful the 2008 Top Tomato Recipe Contest.

Tested by Kelly Johnson.

Published March 12, 2026

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