If you’re craving a comforting and healthy meal, “Ratatouille with Baked Egg” is a delightful choice. This classic French dish, loaded with a medley of colorful vegetables and topped with a perfectly baked egg, makes for a satisfying breakfast, lunch, or dinner. The combination of tender vegetables and a rich, runny yolk offers a harmony of flavors and textures. Plus, it’s easy to prepare, allowing you to enjoy wholesome, homemade goodness in no time.
Tips to make the Ratatouille with Baked Egg recipe:
1. Choose Fresh Ingredients: Fresh vegetables like zucchini, eggplant, bell peppers, and tomatoes will make a huge difference in taste. Look for ripe and firm produce to ensure the best flavors and textures in your ratatouille.
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2. Pre-Cook Vegetables: Sauté the vegetables until they are soft but not mushy. This step enhances their natural sweetness and ensures a well-cooked ratatouille before baking it with the egg.
3. Season Generously: Use herbs like thyme, basil, and oregano to season your vegetables. Don’t forget salt and pepper to taste, which can truly enhance the dish’s overall flavor.
4. Baking the Egg: Create a small well in the ratatouille mixture and crack an egg into it. Bake in a preheated oven until the egg white is set but the yolk is still runny. This method ensures a perfectly cooked egg every time.
How to Make Ratatouille with Baked Egg Recipe?
Ratatouille with Baked Egg Recipe
Equipment
- 1 Large skillet For sautéing the vegetables
- 1 Oven-safe dish For baking the ratatouille and eggs
- 1 Knife For chopping vegetables
Ingredients
- 1 medium Eggplant Cubed
- 1 medium Zucchini Sliced
- 1 medium Red bell pepper Chopped
- 1 medium Yellow onion Diced
- 3 cloves Garlic Minced
- 2 cups Tomato sauce
- to taste Salt and pepper
- 4 Eggs For baking on top
- 2 tbsp Olive oil
- 1 tsp Thyme Dried
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Sauté onion and garlic until translucent.
- Add eggplant, zucchini, and bell pepper; season with salt, pepper, and thyme.
- Cook for about 10 minutes, stirring occasionally, until vegetables are tender.
- Stir in tomato sauce and bring the mixture to a simmer.
- Transfer to an oven-safe dish and make four wells in the mixture.
- Crack an egg into each well and season with a little salt and pepper.
- Bake in the preheated oven for 15-20 minutes or until eggs are cooked to your liking.
- Serve warm with crusty bread or as desired.
Notes
Nutrition
The Ratatouille with Baked Egg recipe is a delightful dish that combines the vibrant flavors of summer vegetables with the creamy richness of baked eggs. It’s a nutritious and satisfying meal that’s perfect for any time of the day. Whether you’re serving it for brunch, lunch, or dinner, this dish is sure to impress with its colorful presentation and hearty taste.
Preparing Ratatouille with Baked Egg is a simple yet rewarding process. The medley of tomatoes, zucchini, bell peppers, and eggplant creates a fragrant base that enhances the flavor of the eggs. Plus, it’s a versatile dish that can easily accommodate personal tastes, with options to add herbs or spices.
Overall, this recipe not only brings out the best of fresh produce but also offers a comforting and fulfilling meal. It’s an excellent way to enjoy the essence of Mediterranean cuisine at home and is sure to become a favorite in your recipe collection.
