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!
- 10 Jun 2024
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
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.
Ingredients:
Instructions:
- Dice the onion.
- Mince the garlic cloves.
- Dice the eggplant into bite-sized pieces.
- Slice the zucchinis into rounds or half-moons.
- 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 sliced 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 Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 90kcal | 4% |
| Protein | |
| Protein 4.34g | 3% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 8g | 21% |
| Sugar 13g | 13% |
| Fat | |
| Fat 4.39g | 5% |
| Saturated 0.70g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 33mg | 6% |
| Vitamin B1 0.72mg | 60% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 2.37mg | 15% |
| Vitamin B6 0.57mg | 34% |
| Vitamin B9 90ug | 21% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 70mg | 79% |
| Vitamin E 1.43mg | 10% |
| Vitamin K 14ug | 12% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.24mg | 0% |
| Iron, Fe 1.61mg | 15% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 960mg | 28% |
| Selenium, Se 1.50ug | 3% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 0.93mg | 8% |
| Water | |
| Water 400g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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