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Eggplant, Squash, and Cherry Tomato Hash with Baked Eggs
Ingredients
  • 2 Italian eggplants, sliced in half and cut into ½-inch disks
  • ½ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 medium summer squash, sliced in half and cut into ¼-inch disks
  • 1 medium zucchini, sliced in half and cut into ¼-inch disks
  • 1 medium onion, cut in half and cut into ¼-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
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