Ratatouille Skillet Eggs
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
50
Spice
42
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil1 medium
Zucchini1 small
Eggplant (or 1/2 large, chopped)1 tsp
Red Pepper Flake4 cloves
Garlic (chopped)1 cup
Basil (torn fresh)8 large
Egg4 large
Baguette (slices)Directions:
1
Heat 2 tablespoons olive oil in a large skillet over medium-high heat
2
Add the scallion whites, zucchini, eggplant and red pepper flakes
3
Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes
4
Add the garlic and season with salt and pepper
5
Continue cooking until the garlic is softened, about 1 more minute
6
Stir the tomatoes, beans (and their liquid) and 1/2 cup basil into the skillet and bring to a simmer
7
Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes
8
Reduce the heat to medium low to maintain a gentle simmer
9
Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper
10
Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes
11
Remove from the heat and top with the scallion greens and the remaining 1/2 cup basil
12
Drizzle with the remaining 1 tablespoon olive oil
13
Serve with the baguette
14
Photograph by Ryan Dausch