Ratatouille With Fried Eggs
Ratatouille With Fried Eggs could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. For $2.03 per serving, you get a side dish that serves 4. One portion of this dish contains roughly 10g of protein, 32g of fat, and a total of 396 calories. If you have green bell pepper, summer squash, eggplant, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. 209 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by Serious Eats. Overall, this recipe earns a great spoonacular score of 83%. Ratatouille with Baked Eggs, Ratatouille with Poached Eggs, and Ratatouille With Scrambled Eggs are very similar to this recipe.
Servings: 4
Ingredients:
2 bay leaves
Crusty bread, to serve alongside
1 medium-small eggplant, cut into 1/2-inch cubes (about 2 cups_
4 eggs
1/2 cup chopped fresh basil.
4 medium garlic cloves finely chopped (about 4 teaspoons)
1 green bell pepper, chopped (about 1 cup)
Kosher salt and freshly ground black pepper
1/2 cup olive oil, divided
1 small onion, finely chopped (about 3/4 cup)
1 red bell pepper, chopped (about 1 cup)
Pinch red pepper flakes
1 zucchini or summer squash, finely chopped (about 1 1/2 cups)
3 medium tomatoes, chopped (about 3 cups)
Equipment:
sieve
frying pan
Cooking instruction summary:
Procedures 1 Toss cubed eggplant with a good sprinkle of salt, place in a strainer and let drain while you prepare the other ingredients. 2 Heat 1/4 cup olive oil in a large skillet over medium high heat until shimmering. Add onions and garlic and cook, stirring, until soft, about 6 minutes then rinse eggplant and add to skillet. Cook stirring often until eggplant has browned, about 8 minutes then add red pepper, green pepper, squash, bay leaves, and red pepper flakes and continue to cook until vegetables have begun to soften, about 6 minutes. Add tomatoes and cook covered until all the vegetables have softened and the mixture has begun to thicken, about 12 minutes. Season to taste with salt and pepper and remove from heat. Stir in half of basil. Divide between four serving plates. 3 Heat remaining oil in now-empty skillet over medium-high heat until shimmering. Add eggs and fry until whites are set and yolk is runny. Top each plate with and egg, season with salt and pepper, sprinkle with remaining basil, and serve.
Step by step:
1. Toss cubed eggplant with a good sprinkle of salt, place in a strainer and let drain while you prepare the other ingredients.
2. Heat 1/4 cup olive oil in a large skillet over medium high heat until shimmering.
3. Add onions and garlic and cook, stirring, until soft, about 6 minutes then rinse eggplant and add to skillet. Cook stirring often until eggplant has browned, about 8 minutes then add red pepper, green pepper, squash, bay leaves, and red pepper flakes and continue to cook until vegetables have begun to soften, about 6 minutes.
4. Add tomatoes and cook covered until all the vegetables have softened and the mixture has begun to thicken, about 12 minutes. Season to taste with salt and pepper and remove from heat. Stir in half of basil. Divide between four serving plates.
5. Heat remaining oil in now-empty skillet over medium-high heat until shimmering.
6. Add eggs and fry until whites are set and yolk is runny. Top each plate with and egg, season with salt and pepper, sprinkle with remaining basil, and serve.
Nutrition Information:
covered percent of daily need
