Step 1: Prepare the Zucchini

Wash the zucchini thoroughly under cold running water to remove any dirt or debris. Pat it dry with a clean kitchen towel. Using a sharp knife, carefully slice the zucchini into thin half-moons. Aim for slices that are about 1/8 inch thick. These thin slices will cook evenly and quickly in the pan.

Step 2: Prepare the Shallot

Peel the shallot by first slicing off the root end and then carefully removing the papery outer layers. Once peeled, finely mince the shallot. Mincing ensures that the shallot cooks evenly and distributes its flavor throughout the dish.

Step 3: Sauté the Vegetables

Heat the olive oil in a skillet over medium heat. Once the oil is shimmering, add the minced shallot and sauté for about 1 minute, or until it becomes translucent and fragrant. Be careful not to burn the shallot, as this will impart a bitter taste. Next, add the sliced zucchini to the skillet. Season lightly with salt. Sauté the zucchini for 5-7 minutes, or until it becomes tender and slightly softened. Stir occasionally to ensure even cooking.

Step 4: Assemble the Ramekins

Preheat your oven to 180°C (350°F). Divide the sautéed zucchini evenly between two ramekins. Add 1 tablespoon of heavy cream to each ramekin. This will add richness and moisture to the dish. Crumble some goat cheese over the zucchini and cream in each ramekin.

Step 5: Add the Eggs

Carefully crack one egg into the center of each ramekin, ensuring that the yolk remains intact. Avoid breaking the yolk, as this will result in a less desirable texture. Season with freshly ground black pepper and sprinkle with Herbes de Provence or dried oregano.

Step 6: Bake the Eggs

Place the ramekins in a baking dish and fill the dish with hot water, creating a water bath (bain-marie). The water should come about halfway up the sides of the ramekins. This gentle cooking method helps to ensure that the eggs cook evenly and remain creamy. Bake for 12-14 minutes, or until the egg whites are set but the yolks are still runny. Keep a close eye on the eggs, as baking times may vary depending on your oven.

Step 7: Finish and Serve

Remove the ramekins from the oven and carefully transfer them to serving plates. Garnish with a few extra crumbles of fresh goat cheese and a final grind of black pepper. Serve immediately.