Ingredients
3/4 c. extra-virgin olive oil
extra-virgin olive oil
2 c. tomatoes
5 clove garlic
1 1/4 tsp. crushed red pepper
kosher salt
1 eggplant
2 small zucchini
2 large red onions
1 medium red bell pepper
1 bay leaf
1 c. basil
basil
Freshly ground black pepper
6 large eggs
6 slice sourdough bread
Preparation
Step 1In a large skillet, heat 2 tablespoons of olive oil. Add tomatoes, 1 garlic clove, and 1/4 teaspoon of crushed red pepper and season with salt. Cook tomatoes over moderate heat, stirring occasionally, until just softened, about 5 minutes. Scrape tomatoes into a medium saucepan and discard garlic clove. Wipe out skillet. Repeat with eggplant, zucchini, onions, and red bell pepper, cooking each vegetable separately in 2 tablespoons of oil with 1 garlic clove, 1/4 teaspoon of crushed red pepper, and a generous pinch of salt until just tender and lightly browned, about 7 minutes per vegetable. Add cooked vegetables to tomatoes in saucepan.Step 2Add bay leaf, 1/2 cup of basil and 1/3 cup of water to saucepan with vegetables. Cover and cook over moderately low heat, stirring occasionally, until vegetables are very tender, about 20 minutes. Discard bay leaf and stir in the remaining 1/2 cup of basil. Season ratatouille with salt and pepper and let cool slightly.Step 3Meanwhile, in a large nonstick skillet, heat remaining 2 tablespoons of olive oil over moderate heat. Crack 3 eggs into skillet and fry until whites are firm and yolks are runny, 3 to 5 minutes. Transfer eggs to a plate, season with salt and pepper and keep warm. Repeat with remaining 3 eggs.Step 4To serve, spoon ratatouille onto toasts and top with eggs. Drizzle with olive oil and chopped basil and serve.Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
