Place a low-sided pan over medium heat. Add the tomato sauce and oregano and cook until warmed through, about 5 minutes. Stir in the Ratatouille Grilled Vegetables.
Use a spoon to create 4 craters, then crack an egg into each crater. Cover the pan and cook until the egg whites are set and the yolks are still slightly runny, 8 to 10 minutes. Garnish with the fresh parsley and Parmesan and serve with grilled bread for dipping.
Preheat a grill or grill pan to medium-high heat.
Season the zucchini, squash, bell pepper and onion with the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
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