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.
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.
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
ROAST RATATOUILLE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F.
- Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.
RATATOUILLE
This terrific dish is loaded with succulent Mediterranean vegetables.
Provided by LYNETTE MARIE
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
- Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
- Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g
RATATOUILLE AND BAKED EGGS
Use leftover ratatouille to make this recipe for baked eggs. Serve it with toast points or crusty bread for a simple breakfast or brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Place 3/4 cup ratatouille in each of four 2-cup ovenproof baking dishes set on a rimmed baking sheet. With the back of a large spoon, make 2 indentations in ratatouille in each dish. (Alternatively, place 3 cups ratatouille in a 9-by-13-inch baking dish and make 8 indentations.) Crack 1 large egg into each indentation. Season eggs with salt and pepper. Bake until egg whites are set, 20 to 25 minutes. Serve with toast if desired.
Nutrition Facts : Calories 228 g, Fat 15 g, Fiber 2 g, Protein 14 g
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
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EASY RATATOUILLE WITH POACHED EGGS - WILD THISTLE KITCHEN
From wildthistlekitchen.com
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.
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