baked egg over ratatouille…mais oui

TGIF!

This is actually the first time since January that I have been able to use that phrase and have it make sense. As I mentioned earlier in the week, today would normally not be the start of a open weekend for me. But this time it is, because my good friend from high school is getting married! I will be travelling to Connecticut later today to start the festivities early. To fully disconnect this weekend I will also be postponing my Saturday post to Monday. I am going to drink all the Mimosas. All of them.

But before I leave you, I have a  really great recipe to share with you! (Note: sans egg, ratatouille is a delicious vegetarian dish!)

ratatouille

Baked Egg over Ratatouille

Ingredients:

Olive oil

1 TB fresh garlic, finely minced

1 small onion, small dice

1 small eggplant, skin-on, 1/4″ dice

1 medium zucchini, 1/4″ dice

1 bell pepper, small dice

1 small yellow squash, 1/4″ dice

3 sprigs Fresh Thyme

3 Bay leaves

2 Roma tomato, seeded and chopped

1 small can tomato paste

Salt & Pepper to taste

Eggs, room temperature

1 sliced baguette

***Preheat oven to 375F***

In a large bowl, combine your prepped eggplant, zucchini, bell pepper, and squash. Add 2 Tbsp of e.v.o.o. and mix until the veggies are coated.

Line a cookie sheet with parchment paper and lay your veggie mix out evenly. Place bay leaves and thyme sprigs on top and bake until veggies are tender but NOT mushy. Remove bay leaves and thyme. Lower oven temp to 350F.

Heat 2 Tbsp olive oil in a large pot (over medium-heat) and sweat your onions until translucent. Add garlic and cook until garlic is very aromatic. Neither should be browned. Add tomatoes and tomato paste and fully combine. Add your baked vegetables, and salt & pepper to taste.  The ratatouille is ready!

I used 8 oz. ramekins for this part, but I realize not everyone has those. You can use any oven-safe bowl or dish to do this part. Either way you have to grease it with butter all the way to the rim of the dish.

Fill each ramekin/bowl about 3/4 with warm ratatouille. Crack an egg right on top. Bake at 350F until there is no clear whites remaining. If you don’t care for runny yolks, go see a psychiatrist. Just kidding, you can leave the egg in as long as you need to. But you should totally just try it.

Serve with sliced, toasted baguette. Good luck eating just one.

ratatouille2

Have a lovely weekend, and if you’re in the Northeast like me- stay dry!

Off to drink all those Mimosas!

xo. alicia.

 

p.s. – SAVE the leftover ratatouille and have it in an omelette with goat cheese the next day. Match made in heaven.

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0 Responses to baked egg over ratatouille…mais oui

  1. Looks absolutely delicious. I love baked eggs!

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