Ratatouille With Poached Eggs and Garlic Croutons

Name: Ratatouille With Poached Eggs and Garlic Croutons
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 Tbsp aged balsamic vinegar; 1 inch thick round slices baguette; 4 Tbsps butter; 680 grams eggplants, 1/2-inch dice; 4 extra larges eggs; 794 grams san marzano tomatoes (for sweeter stew or diced fire roasted tomatoes for smokier stew); 1 leave fresh basil torn (about a handful); 2 sprigs fresh rosemary, finely chopped; 4 garlic cloves (2 cloves finely chopped, 2 thinly sliced); 4 servings fresh ground black pepper; 2 teaspoons dried herbes de provence (or dried thyme leaves); 2 Tbsps extra-virgin olive oil; 2 mediums onions, 1/2-inch dice; 118 milliliters grated parmigiano-reggiano cheese; 2 red bell peppers; 4 servings salt; 454 grams zucchini, 1/2 inch dice

Ratatouille With Poached Eggs and Garlic Croutons might be just the main course you are searching for. One serving contains 434 calories, 16g of protein, and 27g of fat. This recipe serves 4. A mixture of eggs, garlic cloves, zucchini, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.