In a large skillet, heat 2 tbsp olive oil. Add the tomatoes, 1 clove of garlic and 1/4 tsp crushed red pepper. Cook the tomatoes over moderate heat, stirring occasionally, until just softened, about 5 minutes. Put tomatoes into a medium saucepan and set aside.
Wipe out the skillet and repeat with the eggplant, zucchini, onions and red bell pepper, cooking each separately in 2 tbsp of oil with one garlic clove, 1/4 tsp crushed red pepper and a generous pinch of salt until just tender and lightly browned, about
7 minutes per vegetable.
Add all of the cooked vegetables to the tomatoes in the saucepan. Add the bay leaf into the saucepan, 1/2 cup of the chopped basil, and 1/3 cup of the water with the vegetables. Cover and cook over moderately low heat, stirring occasionally until the vegetables are very tender, about 20 minutes. Discard the bay leaf and stir in the remaining 1/2 cup of basil. Season with salt and pepper to taste and let cool slightly.
In a large non-stick skillet, heat the 2 tbsp of olive oil over moderately high heat. Crack 3 of the eggs into the skillet and fry until the whites are firm and the yolks are runny
(or to your liking). Transfer eggs to a plate and season with salt and pepper.
Cook remaining 3 eggs.
Spoon the ratatouille onto the buttered toasts and top with the egg. Drizzle with olive oil and serve! We love this dish with our Texas Rosé!
3/4 cup olive oil +more for drizzling
3 medium tomatoes, seeded&diced
5 garlic cloves, minced
1 1/4 tsp crushed red pepper salt and pepper to taste
One medium eggplant, 1/2” dice
2 small zucchini, 1/2” dice
2 large red onions, 1/2” dice
1 red bell pepper, 1/2” dice
1 bay leaf
1 cup chopped basil
6 large eggs
6 1/2” thick slices of sourdough bread, buttered & toasted