Ratatouille With Fried Eggs

Name: Ratatouille With Fried Eggs
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 2 bay leaves; 4 servings Crusty bread, to serve alongside; 1 medium small eggplant, cut into 1/2-inch cubes (about 2 cups; 4 eggs; 118 milliliters chopped fresh basil; 4 teaspoons medium garlic cloves finely chopped (about; 237 milliliters green bell pepper, chopped (about; 4 servings Kosher salt and freshly ground black pepper; 118 milliliters olive oil, divided; 177 milliliters small onion, finely chopped (about; 237 milliliters red bell pepper, chopped (about; 1 pinch Pinch red pepper flakes; 355 milliliters zucchini or summer squash, finely chopped (about; 710 milliliters medium tomatoes, chopped (about

You can never have too many side dish recipes, so give Ratatouille With Fried Eggs a try. This recipe serves 4. One serving contains 396 calories, 10g of protein, and 32g of fat. From preparation to the plate, this recipe takes roughly 40 minutes. A mixture of tomatoes, eggs, summer squash, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a dairy free and vegetarian diet.

Instructions

Toss cubed eggplant with a good sprinkle of salt, place in a strainer and let drain while you prepare the other ingredients.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Sieve

Heat 1/4 cup olive oil in a large skillet over medium high heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add onions and garlic and cook, stirring, until soft, about 6 minutes then rinse eggplant and add to skillet. Cook stirring often until eggplant has browned, about 8 minutes then add red pepper, green pepper, squash, bay leaves, and red pepper flakes and continue to cook until vegetables have begun to soften, about 6 minutes.

Ingredients you will need

Red Pepper Flakes

Green Pepper

Bay Leaves

Red Pepper

Vegetable

Eggplant

Garlic

Onion

Squash

Equipment you will use

Frying Pan

Add tomatoes and cook covered until all the vegetables have softened and the mixture has begun to thicken, about 12 minutes. Season to taste with salt and pepper and remove from heat. Stir in half of basil. Divide between four serving plates.

Ingredients you will need

Salt And Pepper

Vegetable

Tomato

Basil

Heat remaining oil in now-empty skillet over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add eggs and fry until whites are set and yolk is runny. Top each plate with and egg, season with salt and pepper, sprinkle with remaining basil, and serve.

Ingredients you will need

Salt And Pepper

Basil

Egg

Egg Yolk

Equipment

Sieve

Frying Pan

Ingredients

Servings:

bay leaves 4servings

Crusty bread, to serve alongside 1medium

small eggplant, cut into 1/2-inch cubes (about 2 cups 4

eggs 118milliliters

chopped fresh basil 4teaspoons

medium garlic cloves finely chopped (about 237milliliters

green bell pepper, chopped (about 4servings

Kosher salt and freshly ground black pepper 118milliliters

olive oil, divided 177milliliters

small onion, finely chopped (about 237milliliters

red bell pepper, chopped (about 1pinch

Pinch red pepper flakes 355milliliters

zucchini or summer squash, finely chopped (about 710milliliters

medium tomatoes, chopped (about

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Chateau Larroque Bordeaux Superieur. It has 4 out of 5 stars and a bottle costs about 17 dollars.