Baked eggs on zucchini and cherry tomatoes with marjoram

Ingredients

For 1 serving

• Eggs2
• Zucchini120 g
• Cherry tomatoes100 g
• Dried marjoramto taste
• Bread30 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Preheat a conventional oven to 190 °C.
2. Wash the courgettes and cherry tomatoes; trim the courgettes and cut them into roughly 1 cm cubes, halve the tomatoes.
3. Heat the oil in a pan over medium heat and sauté the vegetables for 5 minutes with a pinch of salt, until the courgettes are just tender and the tomatoes start to soften.
4. Transfer them to a small baking dish, make two hollows with the back of a spoon and crack the eggs into them; season with marjoram, salt and black pepper.
5. Bake for 10–12 minutes, until the whites are opaque and set and the yolks still soft; check from the tenth minute, as the yolks go from soft to hard quickly.
6. Serve in the dish with the bread for mopping up.