A pretty presentation for breakfast or brunch. The pepper mixture can be made the day before and stored in the refrigerator but remember to warm it through before adding the egg or you’ll need to extend the cooking time. If you can’t find good tomatoes you can add a tablespoon of tomato paste or substitute a 15-ounce can of whole tomatoes in juice.
Preheat oven to 350 degrees. Arrange 4 shallow, oven-safe baking dishes on a sturdy baking sheet; set aside.
In a large sautée pan heat the oil over medium high heat. Add the onions and chili flakes; cook, stirring until beginning to become translucent, about 3 minutes. Add the peppers; cook stirring for 7 minutes. Add the zucchini and tomatoes; cook, stirring until tender and most of the liquid has evaporated, about 10 minutes. Stir in the basil leaves.
In the meantime, bring a large shallow pan of salted water to a boil. Add the asparagus; cook until just tender. Drain well. Add to the pepper mixture.
Divide the pepper mixture between four shallow dishes. Using a spoon make a well in the center. Break an egg and drop it into the center. Arrange the asparagus tips around the edges and sprinkle with walnuts.
Arrange the dishes on a baking sheet. Bake until the egg is just set, or 18 to 20 minutes. Serve immediately.
Source: Courtesy of the California Walnut Board