Baked Eggs and Ratatouille

Baked Eggs and Ratatouille is a Mediterranean recipe that serves 6. One serving contains 132 calories, 8g of protein, and 7g of fat. For 93 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe is liked by 72 foodies and cooks. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Jans Sushi Bar. It works well as a side dish. A mixture of olive oil, red bell pepper, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a solid spoonacular score of 53%. Ratatouille with Baked Eggs, Ratatouille With Fried Eggs, and Ratatouille with Poached Eggs are very similar to this recipe.

Servings: 6

 

Ingredients:

1 bay leaf

1 small eggplant, about 8 ounces, peeled and cubed

6 large eggs

2 tablespoons finely chopped fresh basil

2 sprigs fresh thyme

2 cloves garlic, finely chopped

1 tablespoon olive oil

1 cup onion, sliced

1 large red bell pepper, diced

salt and freshly ground black pepper, to taste

1 cup fresh tomatoes, chopped

8 ounces zucchini, cubed

Equipment:

dutch oven

frying pan

ramekin

oven

glass baking pan

baking pan

Cooking instruction summary:

Heat the 2 tablespoons of olive oil in a large, heavy skillet or Dutch oven over medium-high heat. Sauté the eggplant and zucchini until the vegetables are golden and just tender, about 10 minutes.Remove the eggplant and zucchini from the pan; set aside. Reduce the heat to medium; add the remaining tablespoon of olive oil and cook the onion, stirring frequently, until the onion begins to soften. Add the bell pepper and garlic and continue cooking until the vegetables are tender but not browned, 8 to 10 minutes. Season lightly with salt and pepper.Stir in the tomatoes, thyme and bay leaf; return the eggplant and zucchini to the pan. Reduce the heat to medium -low, cover and simmer until the vegetables are tender, about 15 minutes. Remove the bay leaf and thyme sprigs. Stir in the fresh basil; taste and season as needed with salt and pepper.Preheat the oven to 375 F.Divide the ratatouille between six ramekins; crack an egg carefully into each on top of the vegetables.Place the ramekins in a large glass baking dish large enough to hold them comfortably. Pour boiling water around the ramekins until it comes about halfway up the containers.Carefully place the baking dish into the oven and bake until the egg whites are set, but the yolks still liquid, 10 to 12 minutes.Remove the ramekins from the baking dish and carefully wipe dry. Serve immediatelyNutrition (per serving): 169 calories, 11.9g total fat, 186mg cholesterol, 78.4mg sodium, 412.3mg potassium, 8.5g carbohydrates, 2.9g fiber, 4.7g sugar, 7.9g protein

 

Step by step:


1. Heat the 2 tablespoons of olive oil in a large, heavy skillet or Dutch oven over medium-high heat. Sauté the eggplant and zucchini until the vegetables are golden and just tender, about 10 minutes.

2. Remove the eggplant and zucchini from the pan; set aside. Reduce the heat to medium; add the remaining tablespoon of olive oil and cook the onion, stirring frequently, until the onion begins to soften.

3. Add the bell pepper and garlic and continue cooking until the vegetables are tender but not browned, 8 to 10 minutes. Season lightly with salt and pepper.Stir in the tomatoes, thyme and bay leaf; return the eggplant and zucchini to the pan. Reduce the heat to medium -low, cover and simmer until the vegetables are tender, about 15 minutes.

4. Remove the bay leaf and thyme sprigs. Stir in the fresh basil; taste and season as needed with salt and pepper.Preheat the oven to 375 F.Divide the ratatouille between six ramekins; crack an egg carefully into each on top of the vegetables.

5. Place the ramekins in a large glass baking dish large enough to hold them comfortably.

6. Pour boiling water around the ramekins until it comes about halfway up the containers.Carefully place the baking dish into the oven and bake until the egg whites are set, but the yolks still liquid, 10 to 12 minutes.

7. Remove the ramekins from the baking dish and carefully wipe dry.

8. Serve immediately

9. Nutrition (per serving): 169 calories, 11.9g total fat, 186mg cholesterol, 78.4mg sodium, 412.3mg potassium, 8.5g carbohydrates, 2.9g fiber, 4.7g sugar, 7.9g protein


Nutrition Information:

Quickview
143k Calories
8g Protein
7g Total Fat
11g Carbs
8% Health Score
Limit These
Calories
143k
7%

Fat
7g
12%

  Saturated Fat
1g
12%

Carbohydrates
11g
4%

  Sugar
6g
8%

Cholesterol
186mg
62%

Sodium
273mg
12%

Get Enough Of These
Protein
8g
17%

Vitamin C
49mg
60%

Vitamin A
1478IU
30%

Selenium
15µg
23%

Vitamin B2
0.33mg
19%

Manganese
0.38mg
19%

Folate
71µg
18%

Vitamin B6
0.36mg
18%

Fiber
4g
16%

Phosphorus
154mg
15%

Potassium
506mg
14%

Vitamin B5
1mg
12%

Vitamin K
12µg
11%

Vitamin E
1mg
11%

Iron
1mg
9%

Magnesium
33mg
8%

Copper
0.16mg
8%

Vitamin B12
0.45µg
7%

Zinc
1mg
7%

Vitamin B1
0.11mg
7%

Vitamin D
1µg
7%

Vitamin B3
1mg
6%

Calcium
56mg
6%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Beef Pot Pies with Irish Cheddar Crust
How to Make Homemade Granola
s for Gluten-Free Chocolate Chip Cookies
Roasted Spring Root Vegetables
Autumn Squash Casserole
Beef Fajita Marinade
Apple Beer Bread
Three Bean Vegetarian Chili #WeekdaySupper
Coconut Oreo Truffles
Oaty fish & prawn gratins
Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

Jack goes to the doctor and says "Doc I'm having trouble getting my penis erect, can you help me?" After a complete examination the doctor tells Jack, "Well the problem is that the muscles around the base of your penis are damaged. There's really nothing I can do for you unless you're willing to try an experimental treatment." Jack asks sadly, "And that would be?" "Well," the Doctor explains, "What we would do is take the muscles from the trunk of a baby elephant and implant them in your penis." Jack thinks about it silently then says, "Well the thought of going through life without ever having sex again is too much, let's go for it." Jack went under the knife, and, after a period of recovery and healing, returned to the Doc for his blessing. Following the examination, the Doc pronounced Jack "healed and ready for action". Eager to use his experimentally enhanced equipment, Jack planned a romantic evening for his girlfriend and took her to one of the nicest restaurants in town, anticipating a happy conclusion to the evening. In the middle of dinner he felt a stirring between his legs that continued to the point of being painful. To release the pressure, Jack placed his napkin on his lap and unzipped his fly. His penis immediately sprung from his pants, flipped the napkin on the floor, went to the top of the table, grabbed a bread roll and then returned to his pants! His girlfriend was stunned at first but then, imagining the possibilities, said with a sly smile and a gleam in her eye, "That was incredible! Can you do it again?" Jack groaned, "Probably, but I don't think I can fit another roll in my ass."

Popular Recipes
EatingWell King Ranch Casserole

Eating Well

Favorite Chicken Potpie

Taste of Home

Sauteed Green Beans with Persimmons

Love and Olive Oil

Anthony’s Chocolate Souffle Torte

Copy Kat

Thai Chicken Pizza

Laurens Latest