How To Make Easy Ratatouille with Poached Eggs
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Serves:
Ingredients
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 eggplant, cubed
- 1 zucchini, cubed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (400g) diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt, to taste
- Pepper, to taste
- 4 eggs
- Fresh basil leaves, for garnish
Instructions
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In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until translucent.
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Add eggplant, zucchini, and bell peppers to the skillet. Cook for about 5 minutes, until vegetables start to soften.
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Stir in the diced tomatoes, oregano, basil, salt, and pepper. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
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While the ratatouille is simmering, poach the eggs. Fill a large pot with water and bring to a gentle simmer. Crack each egg into a small bowl, then carefully slide into the simmering water. Poach for about 4 minutes for a runny yolk.
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Divide the ratatouille among four serving plates. Top each plate with a perfectly poached egg.
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Garnish with fresh basil leaves and serve hot.
Nutrition
- Calories : 235kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 390mg
- Total Carbohydrates : 26g
- Dietary Fiber : 8g
- Sugar : 16g
- Protein : 10g
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