I would love to fully embrace a plant-based diet, but unfortunately, I am just not ready to give up eggs, seafood and poultry entirely at this time. I do however try to plan vegetarian meals at least half the week, so I am working my way there. Since I keep primarily an Italian kitchen, there are many, many meatless meals that I can make every day including an option of pasta dishes, pizza, hearty soups and stews, grain-based dishes, and of course vegetable entrees like this one. Since I keep chickens in Italy and hope to do so as well here in North America soon, I will always include eggs in my diet. Adding eggs to any vegetable based dish adds essential protein, and just makes it feel more complete.

This dish is one I make often as it can be thrown together quickly, and you can use vegetables that you have on hand. I included cherry tomatoes, eggplant, and roasted peppers, but you could also add in some zucchini and onions if you prefer. The vegetables break down and soften as they cook, creating a tasty sauce, and the eggs are added at the end to bake just a few minutes producing perfect runny yolks. I serve this dish with lots of whole grain bread to sop up the sauce and egg yolk, along with a crisp green salad to complete the meal. This is a great meal to add into your weekly lineup when you need to prepare something quickly on busy weeknights, and is a perfect meatless Monday option.

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Ingredients:

• 3 Cups Halved Cherry Tomatoes
• 3 Cups Peeled & Chopped Eggplant (Cut Into 1/2-inch Pieces)
• 3 Garlic Cloves, Minced
• 1 Red & 1 Yellow Roasted Pepper or 1 (6 Ounce) Jar, Cut Into Strips
• 2 Tablespoons Capers
• 1/4 Cup Chopped Kalamata Olives
• 4 Tablespoons Finely Chopped Fresh Basil
• Salt & Pepper To Taste
• 1/2 Teaspoon Dried Oregano
• 1/2 Teaspoon Red Chili Flakes
• 1/3 Cup Olive Oil
• 4 Large Eggs At Room Temperature

TO SERVE:

• Lots Of Grilled Sliced Italian Bread

Directions:

• Preheat oven to 500 degrees F.

• In a shallow oven-proof casserole dish, toss together everything but the eggs.

• Roast until the vegetables have softened and are beginning to break down, abut 20 to 25 minutes.

• Make four shallow pockets into the vegetables and break an egg into each.

• Season eggs with salt and pepper, and return to the oven for 5 minutes.

• Let the dish sit for 3 to 4 minutes, then serve with slices of bread.