3/4 lb. broccoli, sliced or 1 (10 oz.) pkg. frozen, chopped
2 sm. zucchini, sliced
2 med. green or red sweet pepper, chopped
1/2 c. chopped onion
2 clove garlic, minced
1/4 c. olive oil or vegetable
1 (16 oz.) can whole tomatoes
1 tsp. salt
1/2 tsp. ground red pepper
1/8 tsp. pepper
2 3/4 c. chicken broth
1 1/2 c. long grained rice
1 tbsp. lemon juice
1 c. frozen peas, thawed
2/3 c. Parmesan cheese
6 eggs

Cook broccoli according to package directions; drain. IN a 12 inch oven going skillet, cook zucchini, pepper, onion, and garlic in oil until onion is tender. Stir in undrained tomatoes, salt, and red pepper. Stir in chicken broth, uncooked rice, and lemon juice; mix well. Bring to boiling. Bake, covered, at 350 degrees or 10 minutes. Stir in broccoli, peas, and Parmesan cheese. Make 6 depressions in rice mixture with spoon. Carefully break eggs into depressions. Sprinkle eggs with salt. Bake, covered, 15 minutes or until eggs are set and rice is tender. Makes 6 servings.