RATATOUILLE WITH POACHED EGGS
In late summer, making ratatouille is a natural choice since gardens are brimming with gorgeous eggplants and tomatoes. Serving it with poached eggs adds a twist and makes a superhealthy breakfast, lunch, or dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 12
Steps:
- Place eggplant in a colander. Season generously with salt; toss to coat evenly. Let drain for 30 minutes. Rinse eggplant, and pat dry with paper towels.
- Toss tomatoes with 2 tablespoons oil, the thyme, and oregano in a large bowl. Season with salt and pepper.
- Preheat oven to 450 degrees. Toss together eggplant, onion, garlic, and 2 tablespoons oil in a large bowl. Season with salt and pepper. Spread vegetables out into an even layer on a rimmed baking sheet. Toss zucchini and bell peppers in bowl with remaining 2 tablespoons oil. Season with salt and pepper. Spread out into an even layer on another rimmed baking sheet. Roast vegetables, rotating sheets once, until golden and tender, about 45 minutes. Immediately transfer cooked vegetables to tomato-herb mixture. Stir to combine. Let cool.
- Brush slices of bread with oil. Place on a rimmed baking sheet, and lightly toast in oven, about 2 minutes.
- Fill a large, shallow saucepan with 4 inches of water, and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small bowl. Gently tip bowl, carefully sliding egg into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 3 to 4 minutes. Using a slotted spoon, transfer eggs to a paper-towel-lined plate to drain.
- Spoon ratatouille over bread slices. Top each with a poached egg, and season with salt and pepper. Garnish with thyme.
EASY RATATOUILLE WITH POACHED EGGS
This gutsy one-pot can mostly be prepared in advance - just crack in the eggs at the end
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan. Add the onion, pepper, garlic and rosemary, then cook for 5 mins, stirring frequently, until the onion has softened. Add the aubergine and courgettes, then cook for 2 mins more.
- Add the tomatoes, then fill the can with water, swirl it around and tip into the pan. Bring to the boil, cover, then simmer for 40 mins, uncovering after 20 mins, until reduced and pulpy.
- Stir the vinegar into the ratatouille, then make 4 spaces for the eggs. Crack an egg into each hole and season with black pepper. Cover, then cook for 2-5 mins until set as softly or firmly as you like. Scatter over the basil and serve with some crusty bread to mop up the juices.
Nutrition Facts : Calories 190 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.36 milligram of sodium
RATATOUILLE WITH POACHED EGGS AND GARLIC CROUTONS
This comes straight from Rachael Ray's Week in a Day. This makes a great breakfast, lunch or dinner. Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. This is a nice twist, the eggs making it a complete meal. Yummo.
Provided by Sharon123
Categories Vegetable
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oven to 375 degrees F.
- Melt the butter in small pot over low heat, add the 2 cloves of chopped garlic. Saute the garlic for 2 minutes.
- In a medium bowl add the bread, 1 teaspoon dried herbes or thyme, about 1/3 palmful and the cheese. Drizzle the garlic butter over the bread mixture and arrange the croutons on parchment lined baking sheet. Bake until golden and evenly brown, about 20 minutes. Remove from the oven and cool. Croutons may be stored in an airtight container for a couple of days in a cool place.
- Salt the eggplant and drain it in a colander for30 minutes to remove the bitterness from the eggplant.
- Meanwhile, blacken the skins of the red peppers over open flame on the stove or under a hot boiler. If broiling, leave the oven ajar to allow the steam to escape. Put the blackened peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and dice the peppers.
- While peppers cool, heat a Dutch oven over medium-high heat with extra-virgin olive oil, 2 turns of the pan. Add the eggplant, zucchini, remaining sliced garlic, onions, rosemary and remaining 1 teaspoon of herbes or dried thyme. Season with salt and pepper, to taste, then cover the pot and cook for about 15 minutes, stirring occasionally. Crush the tomatoes by hand and add them to the pot. Stir in the red peppers and 1/2 tomato-can of water and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes to concentrate the flavors. Cool and store for a make-ahead meal.
- To serve, bring the ratatouille back to a simmer over medium heat, covered, then uncover and stir in the balsamic vinegar. Make 4 nests or wells in the ratatouille and crack an egg into each nest. Cover the pot and cook the eggs to desired doneness, about 2 to 5 minutes. Scoop the ratatouille and eggs into shallow bowls and top with croutons and torn basil.
Nutrition Facts : Calories 522.5, Fat 27.6, SaturatedFat 11.9, Cholesterol 223.7, Sodium 832, Carbohydrate 52.9, Fiber 12, Sugar 18.2, Protein 20.5
RATATOUILLE WITH POACHED EGGS AND GARLIC CROUTONS
Provided by Rachael Ray : Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 375 degrees F.
- Melt the butter in small pot over low heat, then add the 2 cloves of chopped garlic. Let the garlic bubble for 2 minutes. In a medium bowl add the bread, 1 teaspoon dried herbes or thyme, about 1/3 palmful and the cheese. Drizzle the garlic butter over the bread mixture and arrange the croutons on parchment lined baking sheet. Bake until golden and evenly brown, about 20 minutes. Remove from the oven and cool. Croutons may be stored in an airtight container for a couple of days in a cool place.
- Salt the eggplant and drain it in a colander for30 minutes to remove the bitterness from the eggplant.
- Meanwhile, blacken the skins of the red peppers over open flame on the stove or under a hot boiler. If broiling, leave the oven ajar to allow the steam to escape. Put the blackened peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and dice the peppers.
- While peppers cool, heat a Dutch oven over medium-high heat with extra-virgin olive oil, 2 turns of the pan. Add the eggplant, zucchini, remaining sliced garlic, onions, rosemary and remaining 1 teaspoon of herbes or dried thyme. Season with salt and pepper, to taste, then cover the pot and cook for about 15 minutes, stirring occasionally. Crush the tomatoes by hand and add them to the pot. Stir in the red peppers and 1/2 tomato-can of water and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes to concentrate the flavors. Cool and store for a make-ahead meal.
- To serve, bring the ratatouille back to a simmer over medium heat, covered, then uncover and stir in the balsamic vinegar. Make 4 nests or wells in the ratatouille and crack an egg into each nest. Cover the pot and cook the eggs to desired doneness, about 2 to 5 minutes. Scoop the ratatouille and eggs into shallow bowls and top with croutons and torn basil.
RATATOUILLE BAKED EGGS
Steps:
- Place a low-sided pan over medium heat. Add the tomato sauce and oregano and cook until warmed through, about 5 minutes. Stir in the Ratatouille Grilled Vegetables.
- Use a spoon to create 4 craters, then crack an egg into each crater. Cover the pan and cook until the egg whites are set and the yolks are still slightly runny, 8 to 10 minutes. Garnish with the fresh parsley and Parmesan and serve with grilled bread for dipping.
- Preheat a grill or grill pan to medium-high heat.
- Season the zucchini, squash, bell pepper and onion with the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
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3/5 (2)Category Vegetable Recipes, Eggplant RecipesServings 4-6
- Clean and dice all the vegetables, onions and garlic (remove seeds from eggplants and bell pepper). In a dutch pan or large saucepan “confit” the eggplants in 1/2 cup of olive oil (‘confit' means cook slowly in oil). Eggplants retain a lot of the oil so you need to nourish them well from the start. Once the eggplant starts to moisten add the bell peppers, then a few minutes later the onions, bay leaves, rosemary and garlic, stirring regularly and enjoying the perfumes from the south of France.
- Bring to boil 1.5 liters of water in a large saucepan. When the water starts to simmer (you don't want big bubbles), break one egg in a small bowl. With a fork, stir the water to create a spiral movement. Add the white vinegar and salt. Pour gently the egg and with a spoon bring together the egg white around the egg yolk.
RATATOUILLE WITH OVEN-POACHED EGGS | RACHAEL RAY IN SEASON
From rachaelraymag.com
- Using a vegetable peeler, peel half of the skin off the eggplant in long strips, leaving strips of skin between each peeled section . (The eggplant will look striped.) Trim off the top and slice the eggplant lengthwise into 6 planks . Halve each plank lengthwise, then slice the planks crosswise into 1/2-inch-wide batons . Salt the eggplant and let drain on paper towels for 10 minutes; press out any excess liquid.
- Halve the zucchini lengthwise and scrape out the seeds. Slice the zucchini into 1/4- to 1/2-inch-thick half-moons.
- In a large deep skillet, sauté pan or Dutch oven, heat the oil, about four turns of the pan, over medium-high. When the oil is hot and ripples, add the eggplant, zucchini, peppers, tomatoes, onion, herbs, garlic and chile; season with pepper. Cook, stirring the ratatouille frequently, until the vegetables are crisp-tender, 15 to 18 minutes.
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- Add oil to a large dutch oven or heavy bottomed pot and place over medium-high heat. Add onions and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes. Add eggplant, zucchini, garlic, 1 teaspoon herbs de provence, salt and pepper. Cover pot and cook to soften vegetables, about 15 minutes, stirring occasionally. Add tomatoes and ½ cup basil. Cover pot once again and simmer until tomatoes are softened and flavors are concentrated.
- Stir in balsamic vinegar. Make nests or wells in the ratatouille and crack an egg into each nest. Cover pot and cook eggs to desired doneness, 2-5 minutes. Serve with extra basil and optional - goat cheese and/or sriracha.
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- In a large skillet, heat 2 tablespoons of the olive oil. Add the tomatoes, 1 garlic clove and 1/4 teaspoon of the crushed red pepper and season with salt. Cook the tomatoes over moderate heat, stirring occasionally, until just softened, about 5 minutes. Scrape the tomatoes into a medium saucepan and discard the garlic clove. Wipe out the skillet. Repeat with the eggplant, zucchini, onions and red bell pepper, cooking each vegetable separately in 2 tablespoons of oil with 1 garlic clove, 1/4 teaspoon of crushed red pepper and a generous pinch of salt until just tender and lightly browned, about 7 minutes per vegetable. Add the cooked vegetables to the tomatoes in the saucepan.
- Add the bay leaf, 1/2 cup of the basil and 1/3 cup of water to the saucepan with the vegetables. Cover and cook over moderately low heat, stirring occasionally, until the vegetables are very tender, about 20 minutes. Discard the bay leaf and stir in the remaining 1/2 cup of basil. Season the ratatouille with salt and pepper and let cool slightly.
- Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over moderate heat. Crack 3 of the eggs into the skillet and fry until the whites are firm and the yolks are runny, 3 to 5 minutes. Transfer the eggs to a plate, season with salt and pepper and keep warm. Repeat with the remaining 3 eggs.
- To serve, spoon the ratatouille onto the toasts and top with the eggs. Drizzle with olive oil and chopped basil and serve.
EASY RATATOUILLE WITH POACHED EGGS - WILD THISTLE KITCHEN
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Cuisine FrenchTotal Time 1 hrCategory DinnerCalories 326 per serving
- Heat oil in a large pan (Mine has a 4 quart capacity) over medium heat. Make sure you choose a pan that has a lid. Add onions and garlic and cook for 1 to 2 minutes, stirring often. Next, add anchovy filets and stir until they dissolve.
- Then, add summer squash, bell pepper, eggplant, and pinch of salt and cook for about 5 minutes stirring often.
- Next, add tomatoes, balsamic vinegar, bay leaves, salt and pepper. Stir well, reduce heat, and allow to simmer for 30 minutes partially covered until everything becomes soft.
- Use your spoon to make small indentations in the mixture, and carefully crack an egg into each one. You can make as many as you need and/or as many as will fit in your pan.
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