RATATOUILLE
Learn how to make the best French ratatouille with this foolproof recipe! The trick is to roast the vegetables, then add them to a simmering tomato sauce. Recipe yields 4 generous or 6 more modest servings.
Provided by Cookie and Kate
Categories Stew
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
- To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
- On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with 1/4 teaspoon of the salt, and set aside.
- On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and 1/4 teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
- Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
- Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
- Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
- Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
- Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld.
- Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add 1/4 teaspoon more) and black pepper.
- Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille's flavor improves as it cools. It's even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 generous serving, Calories 290 calories, Sugar 16.8 g, Sodium 441.4 mg, Fat 18.7 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 30.7 g, Fiber 10.1 g, Protein 6 g, Cholesterol 0 mg
ROASTED RATATOUILLE AND EGGS
Need a meatless one-pot dinner? Try this tasty cross between ratatouille and shakshuka. Japanese eggplants, red peppers, and cherry tomatoes are roasted with garlic, then eggs are added and baked in the delicious mix of vegetables.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees, with a large ovenproof skillet on center rack. Cut eggplants in half lengthwise, then crosswise into 1/2-inch pieces (you should have 3 cups). Mince 3 garlic cloves. Remove skillet from oven; carefully add eggplants, tomatoes, peppers, thyme sprigs, minced garlic, capers, and oil (it will spatter). Season with salt and pepper; toss to combine. Roast, stirring twice, until eggplants are soft and tomatoes have burst and are beginning to char, about 15 minutes.
- Make 4 wells in mixture; crack 1 egg into each. Season eggs with salt and pepper. Roast, rotating halfway through, until whites are set but yolks are still soft, 4 to 6 minutes. Remove from oven; let stand 3 minutes. Rub toast with remaining garlic clove; drizzle with oil. Serve eggs and ratatouille over toast, sprinkled with thyme.
RATATOUILLE WITH EGGS
Ratatouille is a vegetable stew that can be eaten on its own, or served with meat, fish, or eggs.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 3
Steps:
- In a large skillet, heat ratatouille over medium heat until simmering. Reduce heat to low.
- One at a time, break eggs into a small cup and gently slide onto ratatouille. Cover; cook until whites are just set, about 5 minutes. Serve hot, sprinkled with basil.
Nutrition Facts : Calories 157 g, Fat 9 g, Fiber 3 g, Protein 8 g
RATATOUILLE AND SCRAMBLED EGGS
Make and share this Ratatouille and Scrambled Eggs recipe from Food.com.
Provided by Chef mariajane
Categories Breakfast
Time 14m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray a large nonstick skillet generously with cooking spray. Heat skillet over medium-high heat. Add potato, onion, and zucchini and sauté until golden brown, about 8 minutes. Stir in diced tomato, oregano, salt and pepper, keep warm.
- Whisk eggs with milk in a large bowl; season with salt and pepper.
- Spray a 10-inch nonstick skillet with cooking spray. Heat skillet over medium-high heat. Pour in egg mixture and reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are set but still moist.
- Divide scrambled eggs between 4 warm plates. Top each plate with an equal amount of ratatouille.
Nutrition Facts : Calories 271.1, Fat 10.4, SaturatedFat 3.2, Cholesterol 423.6, Sodium 178.2, Carbohydrate 27.6, Fiber 4.3, Sugar 6, Protein 17.7
EASY RATATOUILLE WITH POACHED EGGS
This gutsy one-pot can mostly be prepared in advance - just crack in the eggs at the end
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan. Add the onion, pepper, garlic and rosemary, then cook for 5 mins, stirring frequently, until the onion has softened. Add the aubergine and courgettes, then cook for 2 mins more.
- Add the tomatoes, then fill the can with water, swirl it around and tip into the pan. Bring to the boil, cover, then simmer for 40 mins, uncovering after 20 mins, until reduced and pulpy.
- Stir the vinegar into the ratatouille, then make 4 spaces for the eggs. Crack an egg into each hole and season with black pepper. Cover, then cook for 2-5 mins until set as softly or firmly as you like. Scatter over the basil and serve with some crusty bread to mop up the juices.
Nutrition Facts : Calories 190 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.36 milligram of sodium
RATATOUILLE AND BAKED EGGS
Use leftover ratatouille to make this recipe for baked eggs. Serve it with toast points or crusty bread for a simple breakfast or brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Place 3/4 cup ratatouille in each of four 2-cup ovenproof baking dishes set on a rimmed baking sheet. With the back of a large spoon, make 2 indentations in ratatouille in each dish. (Alternatively, place 3 cups ratatouille in a 9-by-13-inch baking dish and make 8 indentations.) Crack 1 large egg into each indentation. Season eggs with salt and pepper. Bake until egg whites are set, 20 to 25 minutes. Serve with toast if desired.
Nutrition Facts : Calories 228 g, Fat 15 g, Fiber 2 g, Protein 14 g
More about "ratatouille and scrambled eggs recipes"
RATATOUILLE & SCRAMBLED EGGS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Servings 4Calories 231 per serving
RATATOUILLE & SCRAMBLED EGGS RECIPE | GET CRACKING
From eggs.ca
Servings 4Calories 192 per servingTotal Time 24 mins
RATATOUILLE BAKED EGGS: THE PERFECT BRUNCH RECIPE - THE …
From thewoksoflife.com
SCRAMBLED EGGS RECIPE DISNEY DREAMLIGHT VALLEY
From sirusgaming.com
EASY HEALTHY SCRAMBLED EGGS RECIPE - THE FOODIE AFFAIR
From thefoodieaffair.com
ONE-POT RATATOUILLE IN 30 MINUTES! (QUICK & EASY) - MY PURE PLANTS
From mypureplants.com
RATATOUILLE AND SCRAMBLED EGGS | #GETCRACKING #EGGS #FALL …
From pinterest.ca
15 FAVORITE WAYS TO MAKE SCRAMBLED EGGS - ALLRECIPES
From allrecipes.com
RATATOUILLE & SCRAMBLED EGGS RECIPE | RECIPE | RECIPES, SCRAMBLED …
From pinterest.ca
RECIPE: SCRAMBLED EGGS WITH RATATOUILLE. SPANISH CUISINE | SPAIN.INFO
From spain.info
LOW CARB RATATOUILLE WITH BAKED EGGS - RECIPE - DIET DOCTOR
From dietdoctor.com
RATATOUILLE AND SCRAMBLED EGGS - EGG FARMERS OF ALBERTA
From eggs.ab.ca
RATATOUILLE AND SCRAMBLED EGGS - EGGSOLUTIONS®
From eggsolutions.com
RATATOUILLE & SCRAMBLED EGGS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love