Ratatouille with Poached Eggs
RATATOUILLE IS THE ULTIMATE SUMMERTIME DISH. This recipe is simple and has many layers of excellent flavors. It’s made by sautéing eggplant, zucchini, and peppers with onion and garlic before cooking in a homemade tomato sauce. All of the ingredients are combined and cooked together in just one pot. Topped with poached eggs and fresh spinach and then paired with a side of your favorite bread to soak up the fantastic sauce. This dish is ideal for a satisfying, delicious breakfast, brunch, lunch, or dinner.
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Servings: servings
Calories: 142kcal
Ingredients
- 1/2 large eggplant about 4 cups
- 1 medium red onion
- 2 large garlic cloves pressed
- 1 teaspoon red pepper flakes optional
- 1/2 bell pepper red, green, and orange
- 1 (14.5oz) can diced tomatoes
- 1 (8 oz.) tomato sauce
- 4 Tbsp avocado oil: or any oil of your preference
- 1/2 cup vegetable broth Low sodium is recommended
- 1 tsp kosher salt
- 1/8 tsp black pepper
- 1 cup fresh baby spinach leaves you can substitute for basil
- 3 large eggs room temperature
Instructions
- Chop the eggplant and place it in a sieve. Add a teaspoon of salt and rinse. This will draw out the bitterness. Then, pat dry with paper towels to remove the excess moisture and salt.
- Next, continue dicing the rest of the veggies. I place them in different mixing bowls as I will sautee each of them at separate times.
- Heat 2 Tbsp olive oil in a skillet and brown the eggplant over medium-high heat. Transfer it to a bowl.
- Add the other 2 tablespoon of oil into the skillet and toss in the onion and the red pepper flakes. Saute for a minute. Add the bell peppers. Cook that a bit until it softens up.
- Next, add garlic ( pressed) and stir it until it's fragrant. Return the eggplant zucchini to the pot. Add diced tomatoes, tomato sauce, and vegetable broth. Stir to combine and bring to a boil.
- Lower heat, season with salt and pepper and simmer for 10 to 15 minutes. Then, crack an egg and drop it around the edge of the pan. I decided to make three eggs. Arrange spinach around the eggs, pushing it slightly into the sauce.
- Cover and cook for 6-8 minutes over low heat, or until the whites are fully set and the yolks are done to your liking.
Nutrition
Calories: 142kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 514mg | Potassium: 209mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1065IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 1mg