Roasted Ratatouille with Eggs

Last month I put an egg on a pizza. This time I baked eggs into a pan of ratatouille! I thought it was a fun idea, and it turned out great. Of course, when you start with all my favorite vegetables, and add an egg and some cheese, it’s bound to be good.

The basic concept is that you roast eggplant, zucchini, and onion in the oven, and then put the vegetables into a casserole dish with chopped tomatoes. You bake this until it’s hot, and then make indentations to hold 4 raw eggs. You pop it back into the oven until the eggs are just cooked, and then add Parmesan and serve it on whole wheat bread. (My favorite is Great Harvest Honey Whole Wheat.)

You do need to be careful not to overcook the eggs. I am paranoid about runny yolks, but I left the dish in the oven a little too long and the eggs were quite firm. But this can be a great meal for breakfast, lunch, or dinner.

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