14 Ingredients
  • ¾ cup extra-virgin olive oil, plus more for drizzling
  • 3 medium tomatoes, seeded and cut into 1/2-inch dice
  • 5 garlic cloves
  • 1 ¼ tsp crushed red pepper
  • Kosher salt
  • 1 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
  • 6 1/2-inch-thick slices of sourdough bread, toasted
Nutrition
752
38% daily value
6 servings
                                       
                                            balanced, high-​fiber, vegetarian, dairy-​free
     

Fat

55% 36

Saturated

31% 6

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 5

Carbs

29% 87

Carbs (net)

- 79

Fiber

29% 7

Sugars

- 14

Sugars, added

- 0

Protein

48% 24

Cholesterol

62% 186

Sodium

38% 919

Calcium

14% 142

Magnesium

19% 82

Potassium

16% 736

Iron

41% 7

Zinc

24% 3

Phosphorus

45% 312

Vitamin A

17% 150

Vitamin C

52% 47

Thiamin (B1)

92% 1

Riboflavin (B2)

71% 1

Niacin (B3)

49% 8

Vitamin B6

42% 1

Folate equivalent (total)

77% 308

Folate (food)

- 150

Folic acid

- 93

Vitamin B12

19% 0

Vitamin D

273% 41

Vitamin E

38% 6

Vitamin K

24% 29

Sugar alcohols

- 0

Water

- 286
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