To begin with the Ratatouille With Fried Eggs Recipe first, In a skillet, heat a tablespoon of olive oil. Add tomatoes, garlic cloves, and crushed red pepper. Season with salt.

Cook tomatoes over medium heat until it becomes soft for about 5 minutes. Set aside and discard the garlic clove

In the same skillet, heat a tablespoon of oil. Add eggplant, crushed garlic, pepper and salt. Cook until the eggplant becomes soft. Scrape the vegetable from the skillet and set aside

In the same skillet, heat a tablespoon of oil. Add Zucchini, a 1/4 spoon of crushed garlic, pepper, and salt. Cook over medium heat until the vegetable becomes soft. Set aside

Repeat the same with red pepper and onions with the same skillet. 

Once the vegetables are cooked separately, add the cooked vegetables to the tomatoes in a saucepan

Add bay leaf, chopped basil and water to the vegetables and tomatoes in the saucepan. Add the remaining crushed pepper to the mixture and cook over medium heat with lid covered.

Cook until the vegetables are thoroughly cooked and water is absorbed completely. Discard the bay leaf. Season the ratatouille with pepper and salt

Meanwhile, in a nonstick pan toast the slices of sourdough bread until it is lightly browned

In a small pan, heat the remaining half spoon oil and crackle the eggs. Fry until the whites are firm and the yolks are runny. This might take 2 or 3 minutes.

Once the eggs are done, season with salt and pepper.

On a serving plate, place the toasted bread. Top with ratatouille and place fried eggs on top of the vegetables. Sprinkle chopped basil and serve warmly.

Serve the Ratatouille With Fried Eggs Recipe for breakfast with a cup of hot chocolate or just as a simple weeknight dinner along with a glass of Cantaloupe Pomegranate and Mint Juice to enjoy.