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serves 4

4 slices white or sourdough bread. (must be big enough to cut out a 2½" circle)
butter for brushing
4 eggs

1 14oz. can of diced tomatoes
1 small zucchini, diced
¼ of a white onion, diced
1 garlic glove
¼ C. basil, chopped roughly, plus 1 T.
1 T. oregano
2 T. red wine
1 T. olive oil

2 T grated parmesan cheese.

Make the sauce:
In a medium sauce pan, heat the olive oil on moderate heat. Add the onion and the zucchini and stir until soft. Add the garlic and cook for 30 seconds. Add tomatoes and let cook for 5-7 minutes, stirring. Add the oregano and red wine. Simmer for 2-3 more minutes and then add the ¼ C basil, reserving the rest of the basil for garnishing. Simmer sauce for another 5 minutes, then shut off the heat. Set aside.

Cut a large hole (at least 2½ inches) in each slice of bread. Save the holes. Brush each piece of bread with butter. In a large saute pan, or on a griddle, brush a little more butter and then add the slices of bread and the holes. Crack an egg into each hole and cover with a lid. Cook for approx 2 minutes, then flip over. Continue cooking until eggs are done to your liking. Place each bread slice on a plate and set the browned hole on top of the egg. Spoon some of the warmed sauce on and around the bread. Garnish with grated parmesan cheese and reserved basil. Serve immediately.