Spicy Tomato and Eggplant Bake with Potatoes and Eggs

1Preheat your oven to 400°F (200°C).

2In a large mixing bowl, combine the diced tomatoes (2 large), cubed potatoes (2 medium), and diced eggplant (1 large). Add the olive oil (2 tablespoons), salt (1 teaspoon), chili powder (1 teaspoon), garlic powder (1 teaspoon), and onion powder (1 teaspoon). Toss everything together until the vegetables are well coated with the spices and oil.

3Spread the vegetable mixture evenly in a large baking dish.

4Make four small wells in the vegetable mixture and crack an egg into each well.

5Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

6After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the eggs (4 large) are set to your liking and the vegetables are tender.

7Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.