Eggplant Squash and Cherry Tomato Hash With Baked Eggs Recipe

Ingredients

• 2 Italian eggplants, sliced in half and cut into 1/2-inch disks
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 medium summer squash, sliced in half and cut into 1/4-inch disks
• 1 medium zucchini, sliced in half and cut into 1/4-inch disks
• 1 medium onion, cut in half and cut into 1/4-inch slices
• 2 medium cloves garlic, thinly sliced
• 1 pint cherry tomatoes, split in half
• 4 eggs
• 2 tablespoons slived chives
• Hot sauce or chili paste for serving

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