Nutrition per serving may change if servings are adjusted.
2 teaspoons extra-virgin olive oil
1 large onion, chopped
1 tablespoon curry powder
10 ounces mushrooms, trimmed and sliced (3 cups sliced)
1 green bell pepper, diced
1 yellow summer squash, or zucchini, diced
1 14-ounce can whole tomatoes, with juice
1/8 teaspoon crushed red pepper, (optional)
1 tablespoon tomato paste
Salt & freshly ground pepper, to taste
4 small or medium eggs
4 slices French or Italian bread, toasted
Preheat oven to 400 °F.
Heat oil in a large nonstick skillet over medium heat. Add onion and saute until softened, 3 to 5 minutes. Stir in curry powder and cook, stirring, for 1 minute. Add mushrooms, green peppers and squash or zucchini; saute until the mushrooms are limp and exude their liquid. Add tomatoes and mash with a wooden spoon. Stir in crushed red pepper, if using, and simmer, uncovered, for 10 minutes. Stir in tomato paste and season with salt and pepper.
Spread the vegetable mixture evenly over the bottom of a shallow 3-quart baking dish. Make 4 wells in the vegetable mixture and break an egg into each one. Season eggs with salt and pepper. Bake until the eggs are set, 12 to 15 minutes. Gently transfer eggs to plates with a large spoon and surround with the vegetable mixture. Serve with toasted bread.
Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Reheat before continuing.
Per serving: 162 calories; 8 g fat(2 g sat); 5 g fiber;
14 g carbohydrates; 11 g protein;
69 mcg folate; 186 mg cholesterol;
7 g sugars; g added sugars; 947 IU vitamin A;
50 mg vitamin C; 90 mg calcium; 3 mg iron;
341 mg sodium; 738 mg potassium