Ratatouille with Baked Eggs

You may have realized by now that I am a big fan of quick and easy weeknight meals and this recipe is no exception. It also makes great use of many of the wonderful fresh vegetables that are at the farm stands right now. You can make this dish with the eggs or leave the eggs out and you still have a nice side to go with some pork chops, chicken, etc. The original recipe called for Cilantro, but I substitute parsley. You can add whatever herbs you like really. Basil would be great, or maybe some dried Italian seasoning. If you like your egg yolks to be firm, pop the skillet into the oven for a few minutes at 350, otherwise just cook on the stove as directed. The strained tomatoes can be found in the tomato sauce section of the grocery store, in a glass jar. I have substituted 1 small can of tomato paste mixed with 2 cups of water in a pinch and you could also just use a can of diced tomatoes.

Here’s how you do it!

Ingredients:

1 large eggplant

1 medium zucchini

1 green pepper

1 medium yellow onion

4 Tbsp olive oil

1 garlic clove, minced (or more if you’re a big fan)

2 tsp chopped parsley

2 tsp paprika

salt & pepper to taste

1 jar strained tomatoes, 400g

8 eggs

Method:

Cut the vegetables into evenly sized pieces. Saute in oil in a large, oven safe frying pan until soft. Add the garlic, parsley, paprika salt and pepper, the pour in the strained tomatoes. Let simmer 25 minutes.

Form 8 small holes and crack an egg into each hole. Cover with a lid and simmer on med-high heat for at least 10 minutes or until egg whites are set. if you would like your eggs well done, place skillet in the oven at 350 and bake for a few minutes.

Serves 4

 

Recipe adapted from dietdoctor.com

 

 

 

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