Zucchini spaghetti casserole with tomatoes and eggs

Ingredients for 2 servings:

• 2 zucchinis
• 150 g Emmental cheese
• 100 g mushrooms
• 150 g cocktail tomatoes
• 1 can of tomatoes, diced
• 4 eggs, size M
• 1 onion(s), white
• 6 sprigs basil
• Oregano, dried
• Thyme, dried
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Wash and trim the zucchini, and julienne the mushrooms into spaghetti. Trim and slice the mushrooms. Wash the tomatoes and leave whole or halve them, depending on their size. Peel the onion, halve it, and cut it into coarse half rings. Remove any rind from the cheese, then coarsely grate it. Wash the basil, spin it dry, and coarsely chop the leaves. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan). Season the zucchini spaghetti with 1 teaspoon of salt and let it stand in a bowl for 15 minutes. Squeeze out all the liquid from the zucchini spaghetti in a sieve. Thoroughly mix the zucchini, pizza tomatoes, basil, cherry tomatoes, mushrooms, onions, and half of the cheese in a baking dish and season with pepper, oregano, and thyme. Make four wells in the vegetables for the eggs, crack the eggs open, and then carefully drop them into the wells. Sprinkle the remaining cheese evenly over the casserole. Bake in the oven for about 35 minutes. Serve the casserole on plates and serve immediately while hot.