Cheesy Orzo Skillet Bake with Zucchini, Bell Pepper, Basil & Eggs

Directions

1. Boil salted water in a medium saucepan and cook the orzo until al dente, then drain.
2. Wash and dry all produce, then dice the zucchini and pepper and set aside in a small bowl.
3. In a skillet, melt butter and cook onion and garlic with the Italian seasoning and red pepper flakes until the onion softens, about 2–3 minutes.
4. Add the zucchini and bell pepper to the skillet and cook, stirring often, until the vegetables are tender, about 5–6 minutes.
5. Stir in the cooked orzo and tomato sauce, then fold in half of the basil; heat until warmed through, about 2–3 minutes, and remove from heat.
6. Make two wells in the mixture and crack one egg into each well; sprinkle with the mozzarella.
7. Place the skillet under a high broil until the egg whites are set and the cheese melts, about 4–5 minutes total.
8. Top with the remaining basil and serve, dividing the portions between plates or bowls.