Looking for a delicious and colorful dish that’s sure to impress? This Poached Eggs over Ratatouille recipe combines fresh vegetables with perfectly poached eggs for a delightful meal!
Ingredients
- 2 ripe tomatoes, diced
- 1 small zucchini, diced
- 1 small eggplant, diced
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 eggs
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
Step 1:
In a large skillet, heat the olive oil over medium heat.
Step 2:
Add the chopped onion and minced garlic, sauté until fragrant and translucent.
Step 3:
Stir in the diced eggplant, zucchini, and bell pepper. Cook for about 5 minutes.
Step 4:
Add the diced tomatoes, salt, and pepper. Cook for an additional 10-15 minutes until the vegetables are tender.
Step 5:
While the ratatouille simmers, poach the eggs in a pot of simmering water for about 3-4 minutes.
Step 6:
To serve, place a generous scoop of ratatouille on a plate and top with a poached egg.
Step 7:
Garnish with fresh basil leaves and enjoy!
Pairings
- Crusty Bread: A slice of warm, crusty bread is perfect for soaking up the flavorful ratatouille.
- Side Salad: Pair with a light green salad for a refreshing complement to the dish.
Storage Tips
- Store any leftover ratatouille in an airtight container in the fridge and consume within 3-4 days.
- Poached eggs are best enjoyed fresh, but you can store them separately in the fridge for up to 2 days.