Spicy Egg and Veggie Ragout

There's nothing better than having a quick and easy brunch dish to bring to a holiday gathering or to make for family and friends. Here is a great recipe loaded with fiber and flavor. It's really great for ANY meal, breakfast, lunch OR dinner! You can omit the Tabasco if you're not one for spice. As for me, one can never have too much spice!

• 3 tsp extra-virgin olive oil
• 1 small eggplant, cut into 1/2" cubes
• 1 medium sweet onion
• 1 large red bell pepper, diced
• 3 tsp. crushed garlic
• 1/8 tsp of Tabasco (more if you like it with more spice)
• 1 1/2 tsp ground cumin
• 1 med summer squash, cut in half lengthwise and sliced thin
• 1 14.5 oz. can of fire roasted tomatoes
• 1/4 c water
• 2 TBSP chopped fresh parsley, divided
• 1 TBSP chopped fresh basil
• salt and pepper to taste
• 4 large eggs

Preheat oven to 400 and coat a shallow 2-quart baking dish with cooking spray or olive oil.

Heat 2 tsp oil in a large nonstick skillet over med-hi heat. Add eggplant and cook until tender and brown, about 7-9 minutes, transfer to a plate.

Heat the remaining teaspoon of oil in a large deep sauté pan over medium heat. Add onion, pepper, garlic, cumin and cook about 12-15 minutes until all is softened. Add hot sauce and stir for about a minute and then stir in the squash, tomatoes, water and cooked eggplant. Cover and simmer 12-15 minutes. Stir in the parsley and basil, season with salt and pepper if desired.

Spread the vegetable mixture in the prepared baking dish. Make 4 shallow "wells" in the vegetable mixture and carefully crack an egg into each well, try not to break the yolk.

Bake, uncovered until the eggs are barely set, about 10 minutes. Since ovens vary and cooking eggs can be tricky, check them often and remove when they are just about done as they will continue to cook after you take them out of the oven. Glass baking dishes tend to cook eggs more quickly.

Garnish with rest of parsley and serve immediately.

Approx. 4 servings.