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
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