Real Recipes From Real Home Cooks ®

ratatouille with poached eggs

(1 rating)
Recipe by
Cheryl Neubecker
La Mesa, CA

Great summer recipe while all the veggies are fresh from the garden. Or a winter time tummy warmer with cheesie garlic toast.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For ratatouille with poached eggs

  • 1
    red pepper
  • 1/2 lb
    yellow crooked neck squash
  • 1 lb
    zucchini
  • 1 md
    onion
  • 1 Tbsp
    olive oil, extra virgin
  • 2 tsp
    greek seasoning (mccormick)
  • 1 can
    fire roasted tomatoes (28 ounces)
  • 1 Tbsp
    balsamic vinegar
  • 1 tsp
    sugar
  • 4 lg
    eggs
  • salt and pepper to taste
  • a handful of basil leaves
  • 1 Tbsp
    tomatoe paste

How To Make ratatouille with poached eggs

  • 1
    Heat olive oil over medium heat in large deep skillet. Cut zucchini and squash in half length wise and cut into 1/2 inch pieces. Rough chop onion and red pepper. Add to skillet and cook till just crisp tender. Then add tomatoes, tomato paste and greek seasoning. Simmer for 10 minutes over medium heat.
  • 2
    Add balsamic vinegar, sugar and salt & pepper to your taste. Use the back side of a ladle to make a well in the ratatouille. Gently crack egg in well. Repeat until all 4 eggs are in the simmering liquid. Put a lid on the skillet and cook an additional 2-4 minutes.
  • 3
    Ladle ratatouille into a shallow bowl, tear basil leaves on top and serve with crusty cheesie garlic bread.

Categories & Tags for Ratatouille With Poached Eggs:

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