(serves 4)

1 large zucchini, diced
1 large yellow squash, diced
1 red bell pepper, trimmed up and diced
1 medium-sized eggplant, diced
1 small yellow onion, diced small
1 pint of cherub tomatoes

6-8 garlic cloves
1/2 C olive oil
4 slices of rustic sourdough bread, cut in half

3 ounce package of fresh basil
Zest of half a lemon
1 C olive oil

4-5 slices of prosciutto

4 extra-large organic cage free eggs
olive oil for basting

For the oven roasted ratatouille: Place vegetables and tomatoes in a bowl and toss with olive oil. Arrange vegetables on two foiled-lined baking sheets that have been sprayed with non-stick spray. Use two sheets so  that the veggies are not crowded. Generously season with salt and pepper and place into a preheated 450 degree oven. Roast for 12 minutes. Rotate and roast for an additional 12 minutes or so until the edges of the vegetables begin to brown. You will need to use a spatula to move the veggies around for even cooking. Remove and cool.

For garlic oil: Place garlic cloves and olive oil into a small sauce pan. Cook over low heat until garlic softens and turns golden in color. Add cloves to the cooked vegetable mix and generously brush sourdough bread with garlic oil. Place bread into a preheated 350 degree oven and bake for 12 minutes. Rotate pan and bake for an additional 12 minutes or until golden and crisp.

For lemon basil oil: Place ice and water in a mixing bowl. Bring a sauce pan of water to a boil. Place basil leaves in a strainer with a handle. Dip leaves into boiling water for five seconds. Remove leaves to the ice bath. Once cooled, place leaves on a paper towel. Place another paper towel on top and gently blot the leaves until dry. Place basil in a blender. Add zest, a pinch of salt and 1 C of olive oil…not EVOO. The oil stores well in the refrigerator for several days.

For prosciutto: Place slices of prosciutto on a baking sheet that has been sprayed with non-stick spray. Place pan into a preheated 375 degree oven. Book for 12 minutes. Rotate pan and cook for an additional 10 minutes or so until crisp.

For service: Place sourdough toast on a plate. Spoon ratatouille over the toast. Place a sunny egg on top. Break up a slice of prosciutto and sprinkle on top of the egg. Drizzle with basil oil.