Instructions

• Preheat oven to 450°F. Line two baking sheets with parchment paper.
• Prepare the potatoes: rinse and dry 2 medium peeled potatoes, then slice into 1" to 1 1/2" pieces. Place in a large bowl, season lightly with salt and pepper to taste, add 2 Tbsp Extra Virgin Olive Oil, and toss to coat. Spread the potatoes in a single layer on one prepared baking sheet.
• Prepare the eggplant: place 1 medium eggplant (sliced into 1" x 2" pieces) in the same bowl, season lightly with salt and pepper to taste, add the remaining 3 Tbsp Extra Virgin Olive Oil, and toss to coat. Spread the eggplant in a single layer on the second prepared baking sheet.
• Bake the vegetables: put both baking sheets in the oven at the same time if they fit. Bake the eggplant for 15 minutes or until soft and browning on the bottom; remove the eggplant and set aside. Continue baking the potatoes for a total of 25–30 minutes or until cooked through, browned and crispy. (If you bake them separately, follow the same times.)
• While the vegetables are baking, make the chicken bouillon paste: in a small ramekin combine 2 tsp chicken bouillon with warm water—add just enough water to form a paste—and set aside.
• Once the vegetables are in progress, prepare the other vegetables: finely chop 1 large yellow onion, chop 1 red bell pepper and 1 green bell pepper into 1/2-inch squares, finely mince 1 medium jalapeño with seeds if using, and press 2 large (or 3 medium) garlic cloves.
• Heat a large deep pan or Dutch oven over medium heat and add the oil listed as "Oil to saute" (use enough to coat the pan). When the oil is hot, add the chopped onion and cook about 2 minutes until softened.
• Add the chopped red and green bell peppers to the pan and cook, stirring often, about 5 minutes until they begin to soften.
• Add 15 oz tomato sauce, the 14.5 oz can of diced tomatoes, and 1/2 cup water to the pan. Bring the mixture to a boil (tomatoes may splatter—use a splatter screen or be cautious).
• Stir in the pressed garlic, the minced jalapeño if using, the chicken bouillon paste, and salt and pepper to taste. Cook on high for a couple of minutes, stirring to combine.
• Crack eggs one at a time into a small bowl, then gently slide each egg into the simmering sauce, spacing them evenly (use 5–8 eggs depending on pan size and preference). Lightly season the tops of the eggs with salt and pepper to taste.
• Arrange the baked eggplant and potatoes around the eggs in the pan.
• Reduce the heat to medium–low, cover the pan, and cook 6–8 minutes. Check every 1–2 minutes after that until the egg whites are set and the yolks reach your desired doneness.
• Remove from heat and serve immediately (bread for dipping is recommended).