Ratatouille Toasts with Fried Eggs
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  • 3/4 cup extra-virgin olive oil, plus more for drizzling 3 medium tomatoes, seeded and cut into 1/2-inch dice 5 garlic cloves 1 1/4 teaspoons crushed red pepper Kosher salt One 12-ounce eggplant, seeds cut out and flesh cut into 1/2-inch dice (2 cups) 2 small zucchini, cut into 1/2-inch dice (2 cups) 2 large red onions, cut into 1/2-inch dice 1 red bell pepper, cut into 1/2-inch dice 1 bay leaf 1 cup chopped basil, plus more for garnish Freshly ground black pepper 6 large eggs Six 1/2-inch-thick slices of sourdough bread, toasted



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