This makes 4 servings.
-Preheat your oven to 400 degrees.
Assemble the following…
-1 medium sized summer squash, diced into small cubes.
-1 large or 2 small tomatoes, chopped.
-1/2 cup bocconcini (mini mozzarella balls) or fresh mozzarella cut into ½ inch pieces.
-Heat 1 TBS olive oil and 1 TBS butter together in a skillet over medium-high heat.
-Add the diced summer squash and sauté for 5 minutes.
-Add the tomatoes and let cook for another 3 minutes.
-Lightly rinse 1 TBS capers and stir into the squash.
-Season with sea salt and freshly ground black pepper to taste.
-Remove from heat and stir in a TBS or 2 of chopped herbs (cilantro, parsley and/or rosemary) and the mozzarella.
-Butter 4 ramekins.
-Divide the vegetable mixture between the ramekins.
-Crack 1-2 eggs into each ramekin, taking care not to break the yolks.
-Place the ramekins on a baking sheet and place in the oven.
-Bake until the whites are almost cooked, 8 minutes.
-Sprinkle each serving with 1 TBS freshly grated Parmesan cheese.
-Bake for 4-5 additional minutes, or until the white are cooked and the yolks are still soft.