RATATOUILLE SKILLET EGGS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute.
- Stir the tomatoes, beans (and their liquid) and 1/2 cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes.
- Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining 1/2 cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette.
Nutrition Facts : Calories 540, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 372 milligrams, Sodium 1020 milligrams, Carbohydrate 61 grams, Fiber 12 grams, Protein 29 grams, Sugar 9 grams
RATATOUILLE AND SCRAMBLED EGGS
Make and share this Ratatouille and Scrambled Eggs recipe from Food.com.
Provided by Chef mariajane
Categories Breakfast
Time 14m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray a large nonstick skillet generously with cooking spray. Heat skillet over medium-high heat. Add potato, onion, and zucchini and sauté until golden brown, about 8 minutes. Stir in diced tomato, oregano, salt and pepper, keep warm.
- Whisk eggs with milk in a large bowl; season with salt and pepper.
- Spray a 10-inch nonstick skillet with cooking spray. Heat skillet over medium-high heat. Pour in egg mixture and reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are set but still moist.
- Divide scrambled eggs between 4 warm plates. Top each plate with an equal amount of ratatouille.
Nutrition Facts : Calories 271.1, Fat 10.4, SaturatedFat 3.2, Cholesterol 423.6, Sodium 178.2, Carbohydrate 27.6, Fiber 4.3, Sugar 6, Protein 17.7
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
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