Baked Eggs with Summer Vegetables and Capers

This makes 2 large servings.

-Preheat your oven to 400 degrees.

Assemble the following…

-2 medium sized summer squash, diced into small cubes.

-2 small tomatoes, chopped.

-1/3 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, basil, parsley and/or rosemary) and the mozzarella.

-Butter 2 ramekins.

-Divide the vegetable mixture between two ramekins.

-Crack 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 2 TBS freshly grated Parmesan cheese.

-Bake for 4-5 additional minutes, or until the white are cooked and the yolks are still soft.