Ratatouille With Poached Eggs

Casserole

Contributed by: BMC's Teaching Kitchen

poached eggs

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This dish is high in fiber and protein, which will be satisfying and keeps you full for a very long time.  It is consisted of simple ingredients and requires minimal cooking skills. Enjoy this dish for a cold winter night!

Serves:
4 servings
Total Time:
30 minutes
Prep Time:
10 minutes
Cook Time:
20 minutes

Ingredients


Onion - 1 Garlic - 3 cloves Eggplant - 1 Bell_pepper - 1 Zucchini - 1 Tomatoes - 1 (28oz) can San Marzano whole tomatoes (or 3-4 fresh tomatoes) Olive_oil - 2 Tablespoons Basil - 1 bunch Oregano - 1 teaspoon Chili_flakes - ½ teaspoon (optional) Salt_and_pepper - ½ teaspoon each Eggs - 6

Instructions

Step 1
Chop the onion, eggplant, garlic, bell pepper, zucchini, and tomato. In a large skillet or dutch oven heat 1 tablespoons of olive oil on medium-high heat. Add the onion and cook for 5 minute or until the onion is softened.
Step 2
Add the remaining 1 tablespoons of oil. Add the eggplant and garlic and cook the mixture, stirring occasionally, for 5 minutes, or until the eggplant is softened.
Step 3
Stir in the zucchini, bell pepper, and canned tomato and cook the mixture over moderate heat, stirring occasionally, for 15 minutes or until the vegetables are tender. Stir in the oregano, basil, salt, and pepper.
Step 4
Turn the heat to low. Gently crack eggs into the skillet (2 per person) over tomatoes, cover the pan, and cook for 5-8 min or until the eggs are soft poached (they may not look it, but they will be cooked for 5-8 minutes)..

Notes

Nutrition Information

Calories:
380 Calories
Fat:
21
Saturated Fat:
4
Carbohydrates:
Net Carb: 38
Dietary Fiber:
11
Protein:
15
Sodium:
508

Dietary Restrictions

Vegetarian