Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 scallions, chopped (white and green parts separated)
• 1 medium zucchini or yellow squash, chopped
• 1 small or 1/2 large eggplant, chopped
• 1/4 teaspoon red pepper flakes
• 4 cloves garlic, chopped
• Kosher salt and freshly ground pepper
• 1 15-ounce can petite diced tomatoes
• 1 15-ounce can cannellini beans (do not drain)
• 1 cup torn fresh basil
• 8 large eggs
• 4 large baguette slices

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Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute.
2. Stir the tomatoes, beans (and their liquid) and 1/2 cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes.
3. Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining 1/2 cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette.
4. Photograph by Ryan Dausch