Ratatouille Brunch Bake

• 2 Tablespoons Butter
• 3 cups Rustic Italian Or French Bread, Cut Into 1-inch Cubes
• 2 cups Leftover Ratatouille
• 2/3 cups Grated Cheese
• 4 whole Eggs
• 1 cup Cherry Tomatoes, Halved
• 1/2 teaspoons Salt
• 1/4 teaspoons Fresh Cracked Pepper
• 1/4 teaspoons Crushed Red Pepper Flake
• 1/4 cups Fresh Basil Leaves
• 2 sprigs Fresh Thyme

1. Preheat oven to 400u0b0F. Over medium heat, melt the butter in a cast iron skillet or other large pan. Add the bread cubes to the pan and toss the bread around until it's lightly toasted. Arrange the bread so that it covers the entire bottom of the pan in one layer (you might need more bread to cover the bottom of your pan, depending on the pan's size).
2. Spoon the ratatouille over the bread in one layer and sprinkle on the cheese. Crack eggs over the cheese, spacing them evenly apart. Dot the cherry tomatoes around the eggs.
3. Transfer the pan to the preheated oven and allow to cook until the egg whites are set but the yolks are still runny, about 12-16 minutes. When you begin to reach the end of your cooking time, check the pan regularly. You don't want to accidentally overcook the eggs!
4. Take the pan out of the oven and garnish with coarse sea salt, cracked black pepper, crushed red pepper flakes, basil, and thyme.

butter, italian, grated cheese, eggs, cherry tomatoes, salt, ubc, ubc, ubc, thyme

Taken from tastykitchen.com/recipes/breakfastbrunch/ratatouille-brunch-bake/ (may not work)