Ratatouille Toasts with Fried Eggs

Name: Ratatouille Toasts with Fried Eggs
Cook time: 1 h
Yield: 6
Ingredients: 3/4 cup extra-virgin olive oil, plus more for drizzling; 3 medium tomatoes, seeded and cut into 1/2-inch dice; 5 garlic cloves; 1 1/4 teaspoons crushed red pepper; Kosher salt; One 12-ounce eggplant, seeds cut out and flesh cut into 1/2-inch dice (2 cups); 2 small zucchini, cut into 1/2-inch dice (2 cups); 2 large red onions, cut into 1/2-inch dice; 1 red bell pepper, cut into 1/2-inch dice; 1 bay leaf; 1 cup chopped basil, plus more for garnish; Freshly ground black pepper; 6 large eggs; Six 1/2-inch-thick slices of sourdough bread, toasted

Ratatouille Toasts with Fried Eggs was pinched from <a href="http://www.foodandwine.com/recipes/ratatouille-toasts-with-fried-eggs" target="_blank">www.foodandwine.com.</a>

"This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before...."

INGREDIENTS

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3/4 cup extra-virgin olive oil, plus more for drizzling

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3 medium tomatoes, seeded and cut into 1/2-inch dice

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5 garlic cloves

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1 1/4 teaspoons crushed red pepper

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Kosher salt

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One 12-ounce eggplant, seeds cut out and flesh cut into 1/2-inch dice (2 cups)

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2 small zucchini, cut into 1/2-inch dice (2 cups)

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2 large red onions, cut into 1/2-inch dice

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1 red bell pepper, cut into 1/2-inch dice

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1 bay leaf

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1 cup chopped basil, plus more for garnish

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Freshly ground black pepper

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6 large eggs

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Six 1/2-inch-thick slices of sourdough bread, toasted

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