Ratatouille with fried eggs in a frying pan
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 540, total fat 20 G., saturated fats 5 G., proteins 29 G., carbohydrates 61 G., fiber 12 G., cholesterol 372 mg, sodium 1020 mg, sugar 9 G.
Calories 540, total fat 20 G., saturated fats 5 G., proteins 29 G., carbohydrates 61 G., fiber 12 G., cholesterol 372 mg, sodium 1020 mg, sugar 9 G.
Scrambled eggs with vegetables is a healthy, nutritious dish that's perfect for both breakfast and dinner. It's even more delicious when the vegetable base is a combination of all the ingredients of a fragrant French ratatouille—eggplant, zucchini, and tomatoes—and white beans add a pleasant texture and make the dish even more filling. The best part is that everything is cooked in one pan, without the need for an oven. The vegetables are simmered with spices, and a few minutes before the stew is ready, the eggs are whisked into the stew. Serve the ratatouille with scrambled eggs and a slice of fresh baguette.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons extra-virgin olive oil
- 4 green onions, chopped (white parts separated from green parts)
- 1 medium zucchini or yellow squash, finely chopped
- 1 small or half a large eggplant, finely chopped
- 1/4 tsp red pepper flakes
- 4 cloves garlic, chopped
- 1 can (425 g) canned diced tomatoes
- 1 can (425 g) canned cannellini beans (reserve liquid)
- 1 cup torn fresh basil
- 8 large eggs
- 4 large slices of baguette
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Cooking the dish according to the recipe:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the white onion, zucchini, eggplant, and red pepper flakes. Cook, stirring occasionally, until the vegetables are softened, 8-10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 minute more.
- Stir the tomatoes, beans (with their liquid), and 1/2 cup basil into the pan and bring to a boil. Cook, stirring occasionally, until the sauce thickens, 6-8 minutes.
- Reduce heat to medium-low to maintain a gentle simmer. Make 8 wells in the vegetable stew and crack 1 egg into each well; season 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 heat and sprinkle with green onions and the remaining 1/2 cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with a baguette.
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