Best tasting dish that I prefer serving over the weekends on a lazy brunch.

INGREDIENTS

1/4 cup distilled white vinegar
2 teaspoons extra-virgin olive oil
1 shallot, minced
1 clove garlic, minced
1 pound zucchini (about 2 medium), diced
12 ounces plum tomatoes (3-4), diced
3 tablespoons thinly sliced fresh basil, divided
1 tablespoon balsamic vinegar
1/2 teaspoon salt
Freshly ground pepper to taste
8 large eggs
4 whole-wheat English muffins, split and toasted
2 tablespoons freshly grated Parmesan cheese

DIRECTIONS

• Fill a Dutch over with 2 inches of water. Boil and add white vinegar.
• Put oil in a large nonstick skillet. Heat over medium-high flame and saute the shallot and garlic.
• Cook for a minute, stirring often. Mix in the zucchini and tomatoes. Cook and stir for about 10 minutes. Remove from heat and mix in a tablespoon of basil, balsamic vinegar, salt and pepper.
• Adjust heat to bring boiling water to a simmer. Crack an egg into a measuring cip and slip gently into the simmering water. Repeat for the remaining eggs. Cook to preferred doneness.
• Transfer eggs using a slotted spoon onto a clean kitchen towel and drain.
• Put some vegetable mixture over the muffin halves and add an egg, a sprinkling of cheese and basil.
• Serve.