This one pan breakfast is a cross between my favourite breakfast, baked eggs, and the classic french vegetable stew ratatouille. Eggs are nestled in a bed of eggplant, zucchini and peppers, all simmered in tomato sauce. It's a delicious Whole30 and Paleo breakfast that is great for feeding a crowd and can even be made up to 3 days in advance.
Cut the eggplant, bell pepper and zucchini into even 1/2 inch sized cubes.
Heat the oil in a large skillet on medium high heat and saute the onion and garlic for 2 minutes. Next add in the cubed eggplant, zucchini and bell pepper, season with salt and pepper and leave to cook for 5 minutes until the vegetables begin to soften.
Add in the canned chopped tomatoes, vinegar, herbs and stock and give everything a stir to ensure its well mixed. Leave the mixture to simmer for 20 minutes until the sauce has thickened and the vegetables are tender and easily pierced with a fork.
After 20 minutes of simmering most of the liquid should be gone from the pan. Use a spoon to create 4 wells in the mixture and crack an egg into each. Place a lid on the skillet, lower the heat to medium leave to cook for 6-8 minutes until the whites have set but the yolks are still runny. Garnish with optional parsley before serving.