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.
RATATOUILLE
Bursting with fresh vegetables, this classic Provençal stew is wonderful with eggs, pasta or grilled fish.
Provided by EatingWell Test Kitchen
Categories Low-Calorie Squash Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions and bell peppers; cook, stirring occasionally, until the vegetables begin to brown, 8 to 10 minutes. Add garlic and fennel seeds; cook, stirring, until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.
- Add 1 1/2 teaspoons oil to the pot. Add eggplant and cook, stirring frequently, until browned in places, 7 to 8 minutes. Transfer to the bowl with the vegetables.
- Add the remaining 1 1/2 teaspoons oil to the pot. Add zucchini and cook, stirring frequently, until browned in places, about 5 minutes. Add tomatoes, basil, thyme and the reserved vegetables and bring to a simmer. Cover the pot and transfer to the oven.
- Bake the ratatouille, stirring occasionally, until the vegetables are tender, 35 to 45 minutes. Season with salt and pepper. Serve hot or at room temperature. Garnish with parsley before serving.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 11.9 g, Fat 3.4 g, Fiber 3.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 26.6 mg, Sugar 6.4 g
ROASTED VEGGIE RATATOUILLE (FRANCE)
Steps:
- Preheat the oven to 375 degrees F.
- Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
- Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
- Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!
ROASTED RATATOUILLE AND EGGS
Need a meatless one-pot dinner? Try this tasty cross between ratatouille and shakshuka. Japanese eggplants, red peppers, and cherry tomatoes are roasted with garlic, then eggs are added and baked in the delicious mix of vegetables.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees, with a large ovenproof skillet on center rack. Cut eggplants in half lengthwise, then crosswise into 1/2-inch pieces (you should have 3 cups). Mince 3 garlic cloves. Remove skillet from oven; carefully add eggplants, tomatoes, peppers, thyme sprigs, minced garlic, capers, and oil (it will spatter). Season with salt and pepper; toss to combine. Roast, stirring twice, until eggplants are soft and tomatoes have burst and are beginning to char, about 15 minutes.
- Make 4 wells in mixture; crack 1 egg into each. Season eggs with salt and pepper. Roast, rotating halfway through, until whites are set but yolks are still soft, 4 to 6 minutes. Remove from oven; let stand 3 minutes. Rub toast with remaining garlic clove; drizzle with oil. Serve eggs and ratatouille over toast, sprinkled 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
ROASTED RATATOUILLE
Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.
Provided by Gerry sans Sanddunes
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
- Sprinkle with rosemary, thyme, salt and pepper.
- Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
- Toss with basil, olive oil and vinegar.
- Taste and adjust seasonings if necessary.
Nutrition Facts : Calories 107.3, Fat 3, SaturatedFat 0.4, Sodium 227.3, Carbohydrate 19.1, Fiber 6, Sugar 7, Protein 4
RATATOUILLE WITH EGGS
Ratatouille is a vegetable stew that can be eaten on its own, or served with meat, fish, or eggs.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 3
Steps:
- In a large skillet, heat ratatouille over medium heat until simmering. Reduce heat to low.
- One at a time, break eggs into a small cup and gently slide onto ratatouille. Cover; cook until whites are just set, about 5 minutes. Serve hot, sprinkled with basil.
Nutrition Facts : Calories 157 g, Fat 9 g, Fiber 3 g, Protein 8 g
More about "roasted ratatouille and eggs recipes"
HOW TO MAKE RATATOUILLE IN THE OVEN - GOOD CHEAP EATS
From goodcheapeats.com
ROASTED RATATOUILLE AND EGGS RECIPE | RECIPE | RATATOUILLE RECIPE ...
From pinterest.com
ROASTED RATATOUILLE WITH SPAGHETTI - COOKIE AND KATE
From cookieandkate.com
ROASTED RATATOUILLE PASTA - THE WOKS OF LIFE
From thewoksoflife.com
ROASTED RATATOUILLE AND EGGS | RATATOUILLE RECIPE, EGG RECIPES, …
From pinterest.ca
ROASTED RATATOUILLE WITH EGGS RECIPE - SAUDER'S EGGS
From saudereggs.com
ROASTED RATATOUILLE — COOKS WITHOUT BORDERS
From cookswithoutborders.com
ROASTED RATATOUILLE - BIG GREEN EGG | GREEN EGG RECIPES, …
From pinterest.com
LOW-CARB RATATOUILLE WITH BAKED EGGS - RECIPE - DIET DOCTOR
From dietdoctor.com
ROASTED RATATOUILLE - RECIPE - FINECOOKING
From finecooking.com
RATATOUILLE BAKED EGGS (SHAKSHOUKA) - SMART NUTRITION
From smartnutrition.ca
ROASTED RATATOUILLE AND EGGS RECIPE - FOOD NEWS
From foodnewsnews.com
RATATOUILLE WITH POACHED EGGS AND GARLIC CROUTONS : RECIPES : …
From cookingchanneltv.com
RATATOUILLE WITH EGGS RECIPE | WOOLWORTHS
From woolworths.com.au
RATATOUILLE BAKED EGGS: THE PERFECT BRUNCH RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
ROASTED RATATOUILLE - BIG GREEN EGG
From biggreenegg.com
OVEN-ROASTED RATATOUILLE WITH BAKED EGGS - RECIPES
From waitrose.com
ROASTED RATATOUILLE RECIPE | PAMELA SALZMAN & RECIPES
From pamelasalzman.com
ROASTED RATATOUILLE AND EGGS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED RATATOUILLE WITH EGGS & CHEESE RECIPE
From crecipe.com
RATATOUILLE & SCRAMBLED EGGS RECIPE | GET CRACKING
From eggs.ca
ROASTED RATATOUILLE AND EGGS | PUNCHFORK
From punchfork.com
ROASTED RATATOUILLE = THE BEST RATATOUILLE | ALEXANDRA'S KITCHEN
From alexandracooks.com
RATATOUILLE OF ROASTED VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
RATATOUILLE WITH BAKED EGGS | EAT. LIVE. TRAVEL. WRITE.
From eatlivetravelwrite.com
OVEN ROASTED RATATOUILLE - BUDGET BYTES
From budgetbytes.com
BEST RATATOUILLE RECIPE - COOKIE AND KATE
From cookieandkate.com
RATATOUILLE TOASTS WITH FRIED EGGS RECIPE - FOOD & WINE
From foodandwine.com
CHILI BUTTERED EGGS, ROASTED RATATOUILLE, NAPOLETANA SAUCE
From pepperscale.com
10 BEST BAKED RATATOUILLE EGGPLANT RECIPES | YUMMLY
From yummly.com
ROASTED RATATOUILLE AND EGGS - MEALPLANNERPRO.COM
From mealplannerpro.com
ROASTED RATATOUILLE – KIRKLEY CROSSING
From kirkleycrossing.com
EASY RATATOUILLE - BAKED EGGS ON TOP STRAIGHT FROM THE OVEN.
From thekelliekitchen.com
ACE FIT | ROASTED RATATOUILLE WITH EGGS & CHEESE
RATATOUILLE BAKED EGGS (WHOLE30 - PALEO) - EVERY LAST BITE
From everylastbite.com
TLALTEQUEADAS (SPINACH AND SQUASH BLOSSOM FRITTERS WITH ROASTED …
From goop.com
ROASTED RATATOUILLE WITH EGGS & CHEESE PHOTOS RECIPE
From crecipe.com
ROASTED RATATOUILLE | FRENCH RECIPES | GOODTOKNOW
From goodto.com
BAKED EGGS WITH RATATOUILLE RECIPE - FARM AND DAIRY
From farmanddairy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love