Ratatouille with Fried Eggs

Our friends Paige and Zach have a billion weddings in St. Louis this year. Okay, more like six, but still a ridiculous number of weddinga to attend, especially when you're traveling from the east coast. We aren't complaining, however, because it means we get to open up McLaury Bed & Breakfast each time they're in town! They're kind of the perfect houseguests, typically doing way more than earning their keep. Take this meal, for instance. I had it on the menu the week they were in town in May and Paige volunteered to do the chopping for me while I was at work.
She spent her morning chopping (there's quite a bit of it in this recipe!) and sautéing and basically leaving me with dinner 95% prepped! All I had to do that evening was reheat, add some basil, and cook some eggs. Now THAT is a good friend! After loving the slow cooker ratatouille with goat cheese polenta, I was excited to give this version a shot. The original recipe suggests serving atop sourdough toast, but we just served the ratatouille in bowls, with bread on the side. One note--it was spicy with the red pepper flakes...you might want to start with just a pinch and add to taste, unless you really love some heat!
Paige and Zach are returning again next week and we can't wait!...and not just because of their excellent help in the kitchen ;)

One Year Ago: Banana Quinoa Muffins
Two Years Ago: Avalanche Bars and Gooey Butter Cake
Three Years Ago: Gorgonzola Smashed Potatoes and Orange Poppy Scones
Four Years Ago: Frozen Cherry Limemade Pie

Ratatouille with Fried Eggs

Ingredients:
-1/2 cup extra-virgin olive oil, divided
-3 medium tomatoes, seeded and cut into 1/2-inch dice
-5 garlic cloves
-1 tsp crushed red pepper
-kosher salt
-1 (12 oz) eggplant, seeds cut out and flesh cut into 1/2-inch dice
-2 small zucchini, cut into 1/2-inch dice
-2 large onions, cut into 1/2-inch dice
-1 red bell pepper, cut into 1/2-inch dice
-1 cup chopped basil, plus more for garnish
-freshly ground black pepper
-4 large eggs

Directions:
1. In a large skillet, heat 2 tbsp of olive oil. Add the tomatoes and 1 garlic clove and season wtih salt. Cook the tomatoes over moderate heat, stirring occasionally, just until soft (about 5 minutes). Remove tomatoes and set aside.
2. Add remaining olive oil and the eggplant, zucchini, onions, and bell pepper, along with the garlic cloves, crushed red pepper, and salt. Cook vegetables until tender and lightly browned.
3. Add the tomatoes back into the skillet along with 1/2 cup of basil and 1/3 cup of water. Cover and cook on medium low heat, stirring occasionally, for 20 minutes or until vegetables are very tender. Stir in the remaining 1/2 cup of basil and season with salt and pepper.
4. In a separate nonstick skillet, heat a little bit of olive oil over moderate heat. Crack eggs into the skillet and fry until the whites are firm and yolks are runny (3-5 minutes).
5. Divide ratatouille between 4 bowls, top with a friend egg, and serve with bread on the side, if desired.

slightly adapted from Food & Wine Magazine February 2013