How To Make Easy Ratatouille with Poached Eggs
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until translucent.
Add eggplant, zucchini, and bell peppers to the skillet. Cook for about 5 minutes, until vegetables start to soften.
Stir in the diced tomatoes, oregano, basil, salt, and pepper. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
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.
Divide the ratatouille among four serving plates. Top each plate with a perfectly poached egg.
Garnish with fresh basil leaves and serve hot.
- 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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