Baked eggs

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Sunday Brunch: Ratatouille with Baked Eggs

Ratatouille:
1 can (28 ounces) whole peeled tomatoes
6 tablespoons extra-virgin olive oil
... 1 large eggplant (1 pound), cut into 1-inch pieces
Coarse salt and ground pepper
2 large yellow onions (1 pound total), diced large
1 head garlic, cloves smashed and peeled
2 bell peppers (any color), seeded and diced large
2 large zucchini (1 pound total), diced large
1 bay leaf
1 tablespoon fresh marjoram or oregano leaves
2 to 3 tablespoons red-wine vinegar

Saute tomatoes and juices in 2T oil gently on a low heat, until thickened. Toss eggplant with salt and let sit in a colander for 20 minutes before squeezing out excess liquid. In a dutch oven, saute onion in 4T oil and cook on medium, stirring occasionally, until translucent. Add garlic and saute together with onion for another 5 minutes, until soft. Add diced peppers and cook, stirring, for another 4 minutes. Lastly add tomatoes, eggplant, zucchini, bay leaf, and marjoram and/or oregano. Bring to a gentle boil, then reduce to a gentle simmer, cover and cook 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

8 large eggs
Coarse salt and ground pepper

Preheat oven to 350 degrees. Place 3/4 cup ratatouille in each of four 2-cup ovenproof baking dishes set on a baking sheet. Make 2 indentations in ratatouille in each dish. (Alternatively, place 3 cups ratatouille in a 9-by-13-inch baking dish and make 8 indentations.) Crack 1 large egg into each indentation. Season eggs with salt and pepper (and cheese - optional). Bake until egg whites are set, 20 to 25 minutes.