- olive oil - 2 teaspoons
- bulb - 1 piece
- garlic - 3 teeth
- red pepper flakes - 1/2 teaspoons
- zucchini - 450 Grams
- salt - To taste
- a bank of chopped tomatoes - 1 piece (900 g)
- large mushroom portobello - 4 pieces
- big eggs - 4 pieces
- Mozzarella cheese - 120 Grams
- fresh basil - 2 Art. spoons
1. Finely chop the onion. Cut the zucchini into 4 pieces, and then cut into slices 6 mm thick. Slice the Mozzarella cheese. Heat the oil in a large frying pan over medium heat. Add the onion and fry for about 8 minutes, stirring occasionally until it begins to brown at the edges. Add garlic and red pepper. Cook, stirring constantly, for about 30 seconds, until the aroma appears. Add zucchini and a teaspoon of salt, fry, stirring frequently, for about 10 minutes. Add the tomatoes and stew without the lid until the mixture thickens, about 10 minutes. Season with salt and pepper. 2. Meanwhile, preheat the oven to 200 degrees. Trim the legs of mushrooms and spoon to scrape the cap. Put the hats on a baking sheet, sprinkled with oil, at a distance of 1 cm from each other. Bake for 8 minutes. Turn over the caps with the other side and bake for another 8 minutes until they become soft and wrinkle. Smash the eggs in a bowl. 3. Put the baked mushroom caps on top of the stew. Pour the egg into each hat, season with salt and pepper. Fry 10 minutes until the proteins become opaque. 4. Sprinkle with Mozzarella cheese, put the frying pan in the oven and bake for 5 to 8 minutes until the cheese melts. Sprinkle with chopped basil and serve immediately.
Servings: 4