Eggplant Squash and Cherry Tomato Hash With Baked Eggs Recipe
Ingredients
- 2 Italian eggplants, sliced in half and cut into 1/2-inch disks
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 medium summer squash, sliced in half and cut into 1/4-inch disks
- 1 medium zucchini, sliced in half and cut into 1/4-inch disks
- 1 medium onion, cut in half and cut into 1/4-inch slices
- 2 medium cloves garlic, thinly sliced
- 1 pint cherry tomatoes, split in half
- 4 eggs
- 2 tablespoons slived chives
- Hot sauce or chili paste for serving
Instructions
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