Warm up the ratatouille on a very large pan (on the photos you can see stewed version of the ratatouille, if you have made the fried version, cut the vegetables into smaller pieces), add balsamic vinegar, mix together.

Using a tablespoon, make four wells in the vegetables (they should be spaced out), place in each one of them a teaspoon of butter and then crack an egg into each indentation.

Cover the pan with a lid (the lid should be well fitted) and simmer for a few minutes until the egg whites are barely set and the egg yolks still runny.

Transfer onto plates, season with salt and pepper to taste, serve with slices of bread and salted butter, you can also sprinkle it with parsley.

Bon Appetit!