Eggs Italiano

Directions

1. 1
   Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil.
2. 2
   Add white vinegar.
3. 3
   Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
4. 4
   Add shallot and garlic and cook, stirring, until fragrant, about 1 minute.
5. 5
   Stir in zucchini and tomatoes and cook, stirring occasionally, until the zucchini is tender, about 10 minutes.
6. 6
   Remove from the heat; stir in 1 tablespoon basil, balsamic vinegar, salt and pepper.
7. 7
   Meanwhile, reduce the boiling water to a gentle simmer; the water should be steaming and small bubbles should come up from the bottom of the pan.
8. 8
   Crack each egg into a small bowl and slip them one at a time into the simmering water, taking care not to break the yolks.
9. 9
   Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set.
10. 10
    Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain.
11. 11
    To serve, top each muffin half with some of the vegetable mixture, an egg, a sprinkling of cheese and the remaining basil.