Ratatouille Poached Eggs

Recipe for Ratatouille Poached Eggs
Becky Luigart-Stayner

Ingredients

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

Instructions

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.

Yield: 

Makes 4 servings.

Category

Course

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