Ratatouille With Poached Eggs

Photo Credit
Becky Luigart-Stayner
The Editors
Makes 4 servings.
Preparation Method
Print Friendly and PDF

This ratatouille recipe uses up all those wonderful summer vegetables—tomatoes, zucchini, eggplant, and sweet onion. Improvise with whatever vegetables you have around the kitchen. Optional: Add poached eggs for protein and a twist!

1/4 cup olive oil
1 onion, finely chopped
1 medium zucchini, diced
2 cups peeled, finely diced eggplant
2 cloves garlic, minced
1/2 teaspoon paprika
2 cups finely diced plum tomatoes
salt and freshly ground black pepper, to taste
balsamic vinegar, to taste
8 teaspoons pesto
4 large eggs
chopped fresh parsley, for garnish
chopped pitted olives, for garnish

In a large, nonreactive skillet, warm oil over medium heat. Add onions and cook for 5 minutes, or until soft. Add zucchini and eggplant and cook for 3 to 4 minutes more, or until soft. Add garlic and paprika and cook for 1 minute. Add tomatoes and bring to a simmer. Add salt, pepper, and balsamic vinegar, and simmer for 7 to 8 minutes.

With the back of a large spoon, make four depressions in the ratatouille. Drop 2 teaspoons of pesto into each. One at a time, crack each egg into a small bowl, then slide the egg into a depression in the ratatouille. Cover skillet and cook for 4 to 6 minutes, or until eggs are done to your liking. Garnish with parsley and olives before serving.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs