Name: Mom's Ciambotta
Ingredients: 2 lb Ripe Roma plum tomatoes; each one slashed; With tip of knife; (or 1 (28 oz) can plum tomatoes with; Juice); 1/4 c Extra-virgin olive oil; 8 oz Italian sausage - (to 12); casings removed,; Broken into pieces; 1 lg Sweet onion; cut vertical slices; 1 Serrano chili; seeded and chopped; (or 1/4 to 1/2 tspn crushed red pepper); 2 Garlic cloves; finely chopped; Salt; Freshly ground black pepper; 2 lb Zucchini; (all green or a mixture of; Green and yellow); trimmed, quartered; Lengthwise; cut crosswise into 1/2" pieces; 1/4 c Torn fresh basil or Italian parsley leaves; 4 lg Eggs; 1 c Shredded cheese -; (to 2 cups); (fontina; mozzarella, gruyere, young; Pecorino Romano; or dry Jack cheese)

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy	St. Louis	Post2	4	servings

INGREDIENTS

2	lb	Ripe Roma plum tomatoes; each one slashed
		With tip of knife
		(or 1 (28 oz) can plum tomatoes with
		Juice)
1/4	c	Extra-virgin olive oil
8	oz	Italian sausage – (to 12); casings removed,
		Broken into pieces
1	lg	Sweet onion; cut vertical slices
1		Serrano chili; seeded and chopped
		(or 1/4 to 1/2 tspn crushed red pepper)
2		Garlic cloves; finely chopped
		Salt
		Freshly ground black pepper
2	lb	Zucchini; (all green or a mixture of
		Green and yellow); trimmed, quartered
		Lengthwise; cut crosswise into 1/2" pieces
1/4	c	Torn fresh basil or Italian parsley leaves
4	lg	Eggs
1	c	Shredded cheese -; (to 2 cups)
		(fontina; mozzarella, gruyere, young
		Pecorino Romano; or dry Jack cheese)

INSTRUCTIONS

If using fresh tomatoes, bring saucepan half filled with water to a boil.
Add tomatoes; let stand 20 seconds. Remove with tongs to side dish. When
cool enough to handle, peel tomatoes and trim cores. Cut tomatoes into
1/2-inch cubes, saving juices. You should have about 3 cups. Heat oil in
large broad saucepan. Add sausage; cook, stirring, over medium-low heat
until sausage is no longer pink, about 5 minutes. Stir in onion; cook until
onion is soft and begins to turn golden, about 5 minutes. Add serrano chili
(but not crushed red pepper) and garlic; cook 1 minute. Add tomatoes,
crushed red pepper (if using), dash of salt and grinding of black pepper.
Bring to a boil. Cover; cook over medium-low for 20 minutes. Add zucchini;
cover and cook, stirring occasionally, until very tender, about 15 minutes.
Add basil. Taste and add more salt and pepper, if needed. If mixture is
watery, boil, uncovered, until slightly thickened, about 5 minutes. (Can be
made ahead up to this point and reheated.) Preheat oven to 400 degrees.
Spoon boiling hot zucchini mixture into 13- by 9-inch shallow baking dish.
With large spoon, make 4 indentations in zucchini mixture. Break eggs, 1 at
a time, into small cup; pour an egg into each indentation. Sprinkle top
generously with cheese. Bake for 12 to 15 minutes, until cheese is melted
and eggs are set to desired doneness. Yield: 4 servings.
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Marie Simmons
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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