In a large skillet, heat ratatouille over medium heat until simmering. Reduce heat to low.
One at a time, break eggs into a small cup and gently slide onto ratatouille. Cover; cook until whites are just set, about 5 minutes. Serve hot, sprinkled with basil.
My mother used to like this for dinner in the summer. It was so good my father ate it too even though he'd refused before it was finished. Luckily we always had a lot of zucchini, eggplant and tomatoes
This is such a homey recipe! The soup base tastes great! It's all veggies and good for you too. Never liked eggplants this much.