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Ratatouille Toasts with Fried Eggs
Ingredients
  • ¾ cup extra-virgin olive oil, plus more for drizzling
  • 3 medium tomatoes, seeded and cut into ½-inch dice
  • 5 garlic cloves
  • 1 ¼ teaspoons crushed red pepper
  • Kosher salt
  • One 12-ounce eggplant, seeds cut out and flesh cut into ½-inch dice (2 cups)
  • 2 small zucchini, cut into ½-inch dice (2 cups)
  • 2 large red onions, cut into ½-inch dice
  • 1 red bell pepper, cut into ½-inch dice
  • 1 bay leaf
  • 1 cup chopped basil, plus more for garnish
  • Freshly ground black pepper
  • 6 large eggs
  • Six ½-inch-thick slices of sourdough bread, toasted
Steps
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