1. In a large pan, heat the olive oil. Add the onion and bell peppers. Sear for one minute.
2. Add the zucchinis, eggplants, tomatoes, garlic, and a few basil leaves. Season generously with salt and pepper. Cover the pan and cook over medium heat for 25 minutes.
3. Preheat the oven to 175C (350F).
4. Once the ratatouille is cooked, transfer a few ladles into one or two baking dishes. Using a spoon, create two holes in the ratatouille, compacting it on the edges. Crack the eggs into the holes.
Bake for 10 minutes or until the egg whites are cooked. Serve immediately.