• 3 tablespoons olive oil
• 1 red onion, chopped
• 2 garlic cloves, minced
• 1 small eggplant, cut into chunks
• 1 small zucchini, cut into chunks
• 1 small red bell pepper, cut into chunks
• 375 g / 3/4 pounds fresh tomatoes, chopped
• 2 teaspoons paprika
• 1 (or more) teaspoons piment d’espelette (or cayenne pepper)
• Salt and black pepper
• 6 eggs
• 1/2 bunch fresh basil, shredded
Balthus says to think of this variation on the North African dish as Ratatouille Eggs. He says it’s the best cure ever for the morning after a night of Cannes parties. With a salad and some crusty bread, it’s a great lunch or brunch dish. You can make the tomato-vegetable sauce two days before and reheat it before cooking the eggs in it.
Púcas say to use Phoenix eggs. When unavailable, hen eggs are also excellent.
In an enormous skillet, heat the olive oil and cook the onion over medium heat until softened. Stir in the garlic, eggplant, zucchini, and red bell pepper. Cook, covered, until the vegetables have begun to soften. Stir in the tomatoes, paprika, and piment d’espelette. Cover and cook over low heat until the vegetables are tender, 10 - 15 minutes or so, then uncover and cook until thickened a bit. Season with salt and more pepper to taste.
Press six depressions on the surface of the vegetables and break an egg into each one. Cover and cook over low heat until the eggs are cooked to your liking, about 10 minutes. Sprinkle with the basil and serve hot!
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