Ingredients

• 3/4 cup extra-virgin olive oil, plus more for drizzling

• 3 medium tomatoes, seeded and cut into 1/2-inch dice

• 5 garlic cloves

• 1 1/4 teaspoons crushed red pepper

• Kosher salt

• One 12-ounce eggplant, seeds cut out and flesh cut into 1/2-inch dice (2 cups)

• 2 small zucchini, cut into 1/2-inch dice (2 cups)

• 2 large red onions, cut into 1/2-inch dice

• 1 red bell pepper, cut into 1/2-inch dice

• 1 bay leaf

• 1 cup chopped basil, plus more for garnish

• Freshly ground black pepper

• 6 large eggs

• Six 1/2-inch-thick slices of sourdough bread, toasted