A pretty presentation for breakfast or brunch. The pepper mixture can be made the day before and stored in the refrigerator, but remember to warm it through before adding the egg or you’ll need to extend the cooking time. If you can’t find good tomatoes you can add a tablespoon of tomato paste or substitute a 15-ounce can of whole tomatoes in juice.
- 2 tablespoons olive oil
- 1 onion, sliced into 1/4-inch slices
- pinch red chili flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 small zucchini, thinly sliced
- 6 tomatoes (about 1 pound), chopped
- 1/2 cup packed basil leaves
- 8 to 12 thin asparagus spears, cut into 2-inch lengths
- 4 large eggs
- 1 cup California walnuts, chopped
- Preheat oven to 350°F. Arrange 4 shallow, oven-safe baking dishes on a sturdy baking sheet; set aside.
- In a large sauté pan heat the oil over medium high heat. Add the onions and chili flakes; cook, stirring until it begins to become translucent, about 3 minutes. Add the peppers; cook, stirring, for 7 minutes. Add the zucchini and tomatoes; cook, stirring until tender and most of the liquid has evaporated, about 10 minutes. Stir in the basil leaves.
- In the meantime, bring a large shallow pan of salted water to a boil. Add the asparagus; cook until just tender. Drain well. Add to the pepper mixture.
- Divide the pepper mixture between four shallow dishes. Using a spoon make a well in the center. Break an egg and drop it into the center. Arrange the asparagus tips around the edges and sprinkle with walnuts.
- Arrange the dishes on a baking sheet. Bake until the egg is just set, or 18 to 20 minutes. Serve immediately.