Instant Pot Breakfast Ratatouille

Ingredients

• 1 cup chopped yellow onion (about 1 medium)
• ¼ cup olive oil
• 2 tablespoons minced garlic (about 6 cloves)
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1 (28-ounce) can whole peeled plum tomatoes (such as San Marzano), drained
• 3 cups chopped eggplant (from 1 medium)
• 2 cups sliced zucchini, cut in half-moons (from 1 zucchini)
• 1 cup chopped yellow bell pepper (from 1 bell pepper)
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon drained capers, chopped
• 1 tablespoon red wine vinegar
• 1 dozen large eggs
• Crusty bread

Instructions

1. For a single serving, heat 1 cup ratatouille in a small skillet over medium-high, and cook, stirring often, until it begins to simmer. Make 2 small cavities; crack 1 egg into each cavity. Reduce heat to medium-low; cover, and cook until whites are set, about 3minutes. Serve immediately with crusty bread.
2. Instant Pot, Model: IP-DUO V2 was used for this recipe.
3. Using a towel, vent seal. Once all pressure has released, open, and stir in basil, parsley, capers, and vinegar. Store in an airtight container in refrigerator up to 1 week, or freeze up to 6 months.