Oven-Poached Anytime Eggs in a Muffin Tin

So guys, if you follow me in Facebookland, you heard me whine recently about meal planning for my family. A Mama can have an occasional foodie temper tantrum, right? You know, when you spend an hour or more coming up with something "new" to feed them, an hour cooking it, and you only manage to please 50% of the crowd? I have always loved to cook and bake. I love all kinds of cuisine. But after 14 years of cooking for three people with all different "palettes," (some of which get as excited by Kraft Mac n' Cheese as I do by a pecan-crusted salmon fillet,) my inner-foodie was having a mid-life culinary crisis. So I've decided to prep some dishes to my taste, that I can eat for breakfasts and lunches. My only criteria is simple, healthy, flavorful, and enduring. Write-it-down good. So that's what I did today. I made these oven-poached eggs inspired by my love affair with Indian cuisine, and the glorious spice Turmeric. I loved them. My daughter loved them (and she's my picky one). My husband liked them, but prefers them without the feta cheese. My son, nope. But 2 out of 3 ain't bad ;-) So here's the recipe if it's something your starving but tired inner foodie might like:

12 eggs
1/4 of a zucchini, finely diced
1 red bell pepper, finely diced
2 or 3 green onions, finely diced
2 TBS evoo
1 TBS butter
turmeric, to taste ( I used about 8 shakes)
dried basil to taste ( I used about 4 shakes)
salt and black pepper to taste

Preheat the oven to 325 degrees. Grease a muffin pan. In a skillet, saute the zucchini, bell pepper, and green onions in oil/butter mixture at medium-high heat. drop in veggies, and saute until tender. Add spices. Continue to saute until lightly caramelized.

Drop one egg in each muffin space. Spoon veggie saute over each egg and gently mix them into the white of the egg, without piercing the yolk. Sprinkle feta on top of each egg. Place muffin tin on top of a 9x13 pyrex dish that is half-filled with water. Place in the oven for about 25 minutes, or until the yolks are firm, but not hard. They should remain golden, not turn yellow. You want a nice soft, poached yolk.

When cooked, run a knife around the edges and spoon out onto a plate. Serve with a side of mixed greens and a nice, light vinaigrette. Enjoy!