Ratatouille with poached egg
Indulge in a classic Ratatouille with a sophisticated twist. This flavorful vegetable medley of eggplant, zucchini, red pepper, and tomatoes is sautéed with garlic and onion, then topped with a perfectly poached egg. A healthy and colorful dish that’s both satisfying and delicious!
Cook time 15 min
Prep time 10 min
Ingredients:
1 tbsp olive oil1 onion
2 garlic cloves
1 eggplant
2 large zucchini
1 red pepper
1 can canned tomatoes
Ratatouille with poached egg is a classic French Provençal stewed vegetable dish that's incredibly flavorful and nutritious. The dish brings together a colorful array of fresh vegetables, enhanced with the richness of a perfectly poached egg. It's the perfect comfort food that's both wholesome and absolutely delicious.
Instructions:
- Dice the onion.
- Mince the garlic cloves.
- Dice the eggplant into bite-sized pieces.
- Dice the zucchini.
- Dice the red pepper.
- Heat the olive oil in a large skillet or pot over medium heat.
- Add the diced onion to the skillet and sauté for about 5 minutes, or until it becomes translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Add the diced eggplant to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the eggplant begins to soften.
- Add the diced zucchini and diced red pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally.
- Pour in the canned tomatoes with their juices. Stir to combine all ingredients.
- Season with salt and pepper to taste. You can also add any other favorite herbs or spices at this point (such as thyme or oregano).
- Reduce the heat to low and let the ratatouille simmer for about 20-30 minutes, or until all the vegetables are tender and the flavors have melded together. Stir occasionally.
- Fill a medium saucepan with water and bring it to a gentle simmer. The water should not be boiling, just simmering with small bubbles rising to the surface.
- Crack each egg into a small bowl or ramekin.
- Create a gentle whirlpool in the water by stirring it with a spoon. This helps the egg whites wrap around the yolk.
- Gently slide one egg at a time into the center of the whirlpool. Poach for about 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk.
- Use a slotted spoon to carefully remove the poached eggs and set them on a paper towel to drain any excess water.
- Spoon a generous portion of the ratatouille onto each serving plate or bowl.
- Gently place a poached egg on top of each serving of ratatouille.
- Garnish with fresh basil or parsley for added flavor and a touch of color if desired.
- Serve immediately while hot. Enjoy your delicious and healthy Ratatouille with Poached Egg!
Tips:
- Cut all the vegetables into uniform sizes to ensure even cooking.
- Allow the ratatouille to simmer gently to give the flavors time to meld together beautifully.
- Use fresh, ripe vegetables for the best flavor.
- For a richer flavor, let the cooked ratatouille sit for a few hours or overnight before serving.
- When poaching an egg, use a splash of vinegar in the water to help the egg whites coagulate quickly.
Ratatouille with poached egg is a delightful dish that showcases the best of seasonal vegetables in a comforting and savory stew. The addition of a poached egg elevates this dish, adding a layer of richness that complements the fresh flavors. With some basic tips and a little patience, you can create a meal that's both nourishing and impressive. Enjoy your culinary creation!
Nutrition per serving
4 ServingsCalories 90kcal
Protein 4.34g
Carbohydrates 20g
Fiber 8g
Sugar 13g
Fat 4.39g
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