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Ratatouille With Poached Eggs

1 fave
Nutrition per serving    (USDA % daily values)
CAL
296
FAT
45%
CHOL
104%
SOD
7%

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Ingredients for 8 servings

1 large eggplant (about 1 pound), cut into 3/4-inch chunks

Coarse salt and freshly ground pepper

2 large tomatoes, cut into 3/4-inch chunks

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing

2 tablespoons chopped fresh thyme, plus leaves for garnish

1 tablespoon chopped fresh oregano

1 medium onion, halved and sliced 1/4 inch thick (3 cups)

4 garlic cloves, thinly sliced

2 zucchini (1 pound), cut into 3/4-inch chunks

2 yellow bell peppers (14 ounces), stems, ribs, and seeds removed, cut into 3/4-inch chunks

8 slices rustic bread

8 large eggs

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