Ratatouille Skillet Eggs

Deselect All

3 tablespoons extra-virgin olive oil

4 scallions, chopped (white and green parts separated)

1 medium zucchini or yellow squash, chopped

1 small or 1/2 large eggplant, chopped

1/4 teaspoon red pepper flakes

4 cloves garlic, chopped

Kosher salt and freshly ground pepper

1 15-ounce can petite diced tomatoes

1 15-ounce can cannellini beans (do not drain)

1 cup torn fresh basil

8 large eggs

4 large baguette slices