Ratatouille with poached egg
Discover the vibrant flavors of our Ratatouille with Poached Egg recipe! Fresh veggies like red pepper, eggplant, zucchini, and onion come together with aromatic thyme and garlic in a rich tomato sauce. Topped with perfectly poached eggs, this dish is a nutrient-packed delight perfect for any meal. Easy to prepare and deliciously satisfying!
- 26 Jan 2025
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
Ratatouille with poached egg is a delightful and nutritious dish that's perfect for any meal. This classic French Provençal stewed vegetable recipe is not only hearty and flavorful but also visually vibrant. Topped with a perfectly poached egg, it combines creamy richness with garden-fresh flavors, making it a versatile and fulfilling option. Let's dive into the steps to create this timeless dish.
Ingredients:
Instructions:
- Dice the onion, red pepper, eggplant, and zucchini.
- Mince the garlic and chop the fresh thyme.
- Heat 1 tablespoon of olive oil in a large skillet or saucepan over medium heat.
- Add the diced onion and sauté for about 5 minutes, or until the onion is translucent.
- Add the minced garlic and fresh thyme, cook for an additional 1-2 minutes until fragrant.
- Stir in the diced red pepper, eggplant, and zucchini. Cook for about 10 minutes, stirring occasionally, until the vegetables start to soften.
- Add 1 tablespoon of tomato puree and stir to coat the vegetables evenly.
- Pour in the canned tomatoes, including the juice, and add 1/2 cup of water. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet or saucepan and let it simmer for about 30 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally.
- While the ratatouille is simmering, bring a medium pot of water to a gentle simmer.
- Crack each egg individually into a small bowl.
- Create a gentle whirlpool in the pot of simmering water using a spoon.
- Slowly slide one egg at a time into the center of the whirlpool. Let it poach for about 3-4 minutes until the white is set but the yolk remains runny.
- Use a slotted spoon to carefully remove the poached egg and set it on a plate lined with paper towels. Repeat with the remaining eggs.
- Once the ratatouille is done, taste and adjust the seasoning with salt and pepper if needed.
- Spoon a generous portion of ratatouille onto each serving plate.
- Carefully place a poached egg on top of the ratatouille on each plate.
- Garnish with additional thyme if desired and serve immediately.
Tips:
- Choose fresh, high-quality vegetables for the best flavor.
- Cut the vegetables into uniform sizes to ensure even cooking.
- Sauté each vegetable separately to retain their individual flavors before combining them.
- Season the ratatouille gradually to build up layers of flavor.
- To make poaching eggs easier, add a teaspoon of vinegar to the simmering water.
- Cook the eggs one at a time to maintain consistent temperature and quality.
- For a thicker consistency, simmer the ratatouille longer to reduce the liquid.
- Garnish with fresh herbs or a drizzle of good-quality olive oil to enhance the dish.
There you have it — a delicious Ratatouille with a perfectly poached egg. This dish brings together the best of fresh vegetables and the indulgence of a poached egg, creating a harmony of flavors and textures. Serve this meal with some crusty bread to soak up the rich tomato sauce, and you've got a winning dish suitable for breakfast, lunch, or dinner. Enjoy your homemade Ratatouille with poached egg and relish the simplicity and elegance of this French classic.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 160kcal | 8% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 20g | 5% |
| Fiber 8g | 20% |
| Sugar 12g | 12% |
| Fat | |
| Fat 9g | 11% |
| Saturated 2.26g | 8% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 200mg | 36% |
| Vitamin B1 0.74mg | 61% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 2.20mg | 14% |
| Vitamin B6 0.53mg | 31% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 60mg | 69% |
| Vitamin E 1.97mg | 13% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 2.32mg | 21% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 920mg | 27% |
| Selenium, Se 16ug | 31% |
| Sodium, Na 190mg | 13% |
| Zinc, Zn 1.40mg | 13% |
| Water | |
| Water 420g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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