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Best to cook at breakfast, Ratatouille toasts are great as an energizing breakfast. They deliver a classic mix of zucchini and eggplant topping, all served on top of the sourdough bread.

3/4 cup extra-virgin olive oil

3 medium tomatoes, seeded and diced

1 1/4 teaspoons crushed red pepper

1 (12-ounce) eggplant, seeded and diced

6 slices of sourdough bread, toasted

2 small zucchinis, diced

2 large red onions, diced

1 red bell pepper, diced

1 bay leaf 1 cup chopped basil

Black pepper, to taste

Heat 2 tablespoons olive oil in a suitable skillet. Toss in tomatoes, 1 garlic clove, 1/4 teaspoon crushed red pepper, and salt. Sauté the tomatoes over medium heat, with occasional stirring, until just softened, about 5 minutes. Transfer the tomatoes to a medium saucepan and discard garlic. Repeat with the zucchini, eggplant, onions, and red bell pepper, sauté each vegetable in 2 tablespoons of oil with 1/4 teaspoon red pepper, 1 garlic clove, and a pinch of salt for 7 minutes until just tender.

Add the vegetables to the tomatoes in the saucepan. Add the bay leaf, 1/2 cup of the basil, and 1/3 cup of water to the saucepan with the vegetables. Cover and cook over moderately low heat, with occasional stirring for about 20 minutes, until the vegetables. Discard the bay leaf then add the remaining 1/2 cup of basil. Season the prepared ratatouille with salt and black pepper and let cool.

During this time, heat the remaining 2 tablespoons of olive oil over medium heat in a large nonstick skillet. Add 3 eggs into the skillet and fry until the whites are firm and the yolks are runny 3 to 5 minutes. Transfer the cooked eggs to a serving plate, season with salt and black pepper, and keep warm. Repeat those steps with the remaining 3 eggs.

When serving, spoon the ratatouille onto the toasts and top it with eggs. Drizzle with olive oil and basil then serve.