Heat the oven: Heat the oven to 400°F. Put a rack in the middle of the oven and set a 10-inch oven-safe skillet on the stove.

Pour 1 tablespoon of the olive oil into the skillet and warm it over medium heat.

Add the torn bread to the skillet. Cook for 4 to 5 minutes, stirring every minute, until the bread looks dry on the surface and browned in spots.

Transfer the toasted bread to a plate. Leave the skillet on the stove.

Start the vegetables: Add the remaining 1 tablespoon olive oil to the skillet. Add the onion and 1/2 teaspoon of the salt, and cook over medium heat for 4 to 5 minutes, until the onion softens and starts to turn light gold.

Add the sliced garlic to the skillet. Cook for about 30 seconds, just until it smells fragrant.

Add the roasted red peppers to the skillet. Cook for 2 minutes, stirring, until the peppers are hot and glossy.

Pour the water into the skillet. Stir and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits.

Return the toasted bread to the skillet. Fold the bread into the onions and peppers until the pieces are lightly coated, then spread the mixture into an even layer.

Spoon the ricotta over the bread mixture in small dollops so it is spread across the skillet.

Use the back of a spoon to make 6 shallow spaces in the bread mixture. This gives the eggs a place to sit instead of sliding across the top.

Add the eggs: Crack 1 egg into each space in the skillet. Try to keep the yolks whole.