Name: Ratatouille Skillet Eggs
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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

Directions

Watch how to make this recipe.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute.
Stir the tomatoes, beans (and their liquid) and 1/2 cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes.
Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining 1/2 cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette.