3green onions, or use the greens from the shallots
2-3fresh tomatoes
Instructions
Preheat oven to 400 degrees.
Add 2-3 Tbsp. olive oil to oven-proof skillet. Heat on medium-high and add finely sliced shallots and the potatoes. Salt and pepper; add paprika. Cook, stirring occasionally until brown and tender (about 10-12 minutes). Add the sliced zucchini and cook for another 2-3 minutes, until tender.
Add in the fresh chopped basil, removing the pan from the heat.
Create 4 evenly spaced wells in the potatoes and add 1 tablespoon of butter in each well.
Crack 2 eggs in each well, making sure you don’t break the yolk. Salt and pepper.
Place the skillet in the oven, without a lid, and bake for 10 minutes (until egg whites are baked through).
Remove the skillet from the oven and sprinkle with 1 cup of cheese. Place back in the oven for 2 minutes.
Garnish with sliced green onions and freshly sliced tomatoes.