Ratatouille & baked eggs
Updated: Jul 15, 2018
This delicious recipe is easy to make and definitely a crowd pleaser. I chose all organic veggies and Chilean blue eggs for my dish. Hope you enjoy it as much as I did!
* 1 small eggplant (about 12 oz/375 g), diced
* 1 yellow onion, diced
* 1 zucchini, diced
* 1 small red bell pepper, seeded and diced (I only had a yellow bell pepper on hand)
* 2 tablespoons extra-virgin olive oil
* 2 cloves garlic, minced
* Salt and freshly ground pepper. (I added paprika as well)
* 1 can (15 oz/470 g) good-quality plum (Roma) tomatoes (I used fresh tomatoes instead of canned, roughly chopped)
* 2 tablespoons chopped fresh basil
* 4 large eggs
* Chopped fresh Italian parsley for serving (optional)
Preheat the oven to 400ºF (200ºC). Place the diced eggplant, onion, zucchini, and bell pepper in a 9-by-13-inch (23-by-33-cm) glass or ceramic baking dish. Drizzle with the olive oil, sprinkle with the garlic, season with salt and pepper, and toss to coat.
Pour the tomatoes and their juices into an 8-by-8-inch (20-by-20-cm) baking dish. Cut the tomatoes into large chunks with kitchen shears or break them up with a wooden spoon.
Place both dishes in the oven and bake, stirring the contents of each occasionally, until the vegetables are tender and lightly browned and the tomato sauce has thickened slightly, 35 to 40 minutes.
Remove the dishes from the oven and let stand for about 5 minutes. Leave the oven on. Add the tomato sauce and basil to the roasted vegetables and stir gently to combine. Spread in an even layer, then make four small wells in the ratatouille. Crack an egg into the center of each well. Return to the oven and bake until the egg whites are opaque and the yolks are beginning to firm up, 8 to 10 minutes. Sprinkle with parsley, if you like, and serve warm.
Makes 4 servings