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:
covered percent of daily need
