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Ratatouille Toast with Fried Egg and Bacon

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Ingredients Method

Ingredients
  

  • 1/2 to 3/4 cup olive oil - or bacon drippings if you decide to cook up bacon to crumble on top.
  • 2 cups diced tomatoes- we had so many cherry tomatoes from our garden I just halved or quartered them for this.
  • 2 cloves crushed garlic
  • 1 1/2 tsp crushed red pepper
  • salt and pepper to taste
  • 1 eggplant diced into 1/2 inch squares - about 2 cups
  • 2 small zucchini cut into 1/2 inch pieces - about 2 cups
  • 2 red onions cut into 1/2 inch pieces
  • 1 bay leaf
  • optional- bacon 6 slices..who am I kidding! Make it 12!
  • 1 red or green bell pepper cut into 1/2 inch pieces
  • 1 cup chopped basil
  • 6 large eggs
  • 6 slices of sourdough bread toasted

Method
 

  1. In a large skillet heat 2 tbs of olive oil. Add tomatoes, 1/4 of crushed red pepper and season with salt and pepper. Cook tomatoes over moderate heat, stirring occasionally until softened. About 5 minutes. scrape tomatoes in medium sized sauce pan.
  2. Add remaining olive oil - or bacon drippings- to skillet. Add crushed garlic, remaining vegetables, and red pepper flakes. Cook until softened. Stir gently.
  3. Scrape cooked vegetables into saucepan with tomatoes.
  4. Add bay leaf, 1/2 cup chopped basil and 1/2 cup water to vegetables and stir.
  5. Cover and cook over low to medium heat until vegetables are soft and the smell is so amazing that your neighbors start to drop in to see how you week was.
  6. Discard bay leaf. Season with salt and pepper and let cool slightly.
  7. In a large non-stick pan, lightly coat bottom with oil, or bacon drippings and fry up 2 or 3 eggs at a time, just until the whites are firm. Season with salt and pepper.
  8. To serve- spoon ratatouille onto toasts and top with eggs. add chopped basil and crumbled bacon.