Ratatouille with fried eggs in a frying pan

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 4 green onions, chopped (white parts separated from green parts)
• 1 medium zucchini or yellow squash, finely chopped
• 1 small or half a large eggplant, finely chopped
• 1/4 tsp red pepper flakes
• 4 cloves garlic, chopped
• 1 can (425 g) canned diced tomatoes
• 1 can (425 g) canned cannellini beans (reserve liquid)
• 1 cup torn fresh basil
• 8 large eggs
• 4 large slices of baguette

Preparation:

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the white onion, zucchini, eggplant, and red pepper flakes. Cook, stirring occasionally, until the vegetables are softened, 8-10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 minute more.
2. Stir the tomatoes, beans (with their liquid), and 1/2 cup basil into the pan and bring to a boil. Cook, stirring occasionally, until the sauce thickens, 6-8 minutes.
3. Reduce heat to medium-low to maintain a gentle simmer. Make 8 wells in the vegetable stew and crack 1 egg into each well; season with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from heat and sprinkle with green onions and the remaining 1/2 cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with a baguette.