Ratatouille with Baked Egg Recipe
Enjoy this flavorful Ratatouille with Baked Egg, a classic French dish that brings together a medley of vegetables topped with perfectly baked eggs.
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
For a vegan version, skip the eggs or use a plant-based egg substitute.
Nutrition
Serving: 200gCalories: 150kcalCarbohydrates: 20gProtein: 8gFat: 8gSaturated Fat: 2gCholesterol: 186mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 60000IUVitamin C: 49.5mgCalcium: 600mgIron: 0.4mg
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