BAKED EGGS WITH RATATOUILLE

FOR EACH SERVING:
Pinch salt
Pinch ground black pepper
2 tablespoons warmed leftover ratatouille, divided use
1 egg
1/2 teaspoon olive oil

Heat oven to 350 degrees F.

Lightly butter 4-ounce ramekin and sprinkle with salt and pepper. Add 1 tablespoon ratatouille. Crack egg over ratatouille. Drizzle olive oil over top.

Bake in water bath until white is firm and yolk thickened, about 15 minutes.

Serve directly from ramekin topped with remaining tablespoon warmed ratatouille and buttered toast.

Adapted from source: The All New, All Purpose Joy of Cooking by Irma Rombauer, Marion Rombauer Becker and Ethan Becker