RATATOUILLE BAKED EGGS
Steps:
- Place a low-sided pan over medium heat. Add the tomato sauce and oregano and cook until warmed through, about 5 minutes. Stir in the Ratatouille Grilled Vegetables.
- Use a spoon to create 4 craters, then crack an egg into each crater. Cover the pan and cook until the egg whites are set and the yolks are still slightly runny, 8 to 10 minutes. Garnish with the fresh parsley and Parmesan and serve with grilled bread for dipping.
- Preheat a grill or grill pan to medium-high heat.
- Season the zucchini, squash, bell pepper and onion with the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
RATATOUILLE SKILLET EGGS RECIPE - (4/5)
Provided by Gazelle
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute. Stir the tomatoes, beans (and their liquid) and 1/2 cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes. Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining 1/2 cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette. Photograph by Ryan Dausch
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.
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 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
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- Preheat your oven to 400 degrees. Over medium heat, melt the butter in a cast iron skillet or other large pan. Add the bread cubes to the pan and toss the bread around until it’s lightly toasted. Arrange the bread so that it covers the entire bottom of the pan in one layer (you might need more bread to cover the bottom of your pan, depending on the pan’s size).
- Spoon the ratatouille over the bread in one layer and sprinkle on the cheese. Crack your eggs over the cheese, spacing them evenly apart. Dot the cherry tomatoes around the eggs.
- Transfer the pan to your preheated oven and allow to cook until the egg whites are set, but the yolks are still runny, about 12-16 minutes. When you begin to reach the end of your cooking time, check the pan regularly. You don’t want to accidentally overcook the eggs!
- Take the pan out of the oven and garnish with coarse sea salt, cracked black pepper, crushed red pepper flakes, basil, and thyme.
EASY SKILLET RATATOUILLE - THE SOPHISTICATED CAVEMAN
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4.7/5 (6)Estimated Reading Time 4 minsServings 6Total Time 40 mins
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the eggplant along with a small pinch of salt and sauté until tender, about 8-10 minutes. Transfer to a bowl.
- Pour another tablespoon of olive oil into the skillet. Add the zucchini and yellow squash. Season with a small pinch of salt and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.
- Pour in the remaining tablespoon of olive oil. Add the onion and red pepper and saute until tender, about 5-6 minutes.
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- Heat oil in large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until onion begins to soften, about 3 minutes. Add bell pepper, zucchini, tomato, eggplant, tomato paste, salt, and herbes de Provence and cook, stirring often, until vegetables are tender, about 10 minutes. Stir in olives, 1/4 cup of basil, and vinegar.
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