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Skillet Ratatouille & Eggs (1-Pan Meal!)

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Skillet Ratatouille & Eggs (1-Pan Meal!)

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Spoon and slice of toasted bread resting in a pan of skillet ratatouille and eggs

What’s that? You’re searching for an simple, comforting weeknight meal that has some veggies and protein? Look no additional: This skillet ratatouille has your again! This scrumptious twist on the traditional French dish options late-summer produce cooked till saucy and topped with eggs to make it a satisfying, 1-pan meal.

Simply 10 components required and excellent for pairing with bread or polenta. Allow us to present you the way it’s performed! 

Garlic, eggs, cherry tomatoes, olive oil, salt, red pepper flakes, onion, red bell pepper, eggplant, and zucchini

What’s Ratatouille?

Ratatouille is a stewed vegetable dish that originated in Good, France. It’s generally made with onion, garlic, tomato, zucchini, eggplant, bell pepper, and herbs. Dishes referred to as ratatouille date again to the 18th century, however one that includes the now-classic components didn’t make it into cookbooks till round 1930.

The next ratatouille-inspired dish strays from the normal idea with the addition of eggs and different slight twists we’re positive you’ll love!

How one can Make Skillet Ratatouille & Eggs

This 1-pan meal begins with sautéing onion and garlic with a contact of pink pepper flakes to offer it a savory base with a delicate warmth.

Skillet of sautéed onion, garlic, and red pepper flakes

Subsequent come the late-summer veggies (and ratatouille classics): eggplant, zucchini, pink bell pepper, and tomatoes. They simmer with salt till tender, candy, and somewhat saucy!

Cooking chopped eggplant, zucchini, and cherry tomatoes in a cast iron skillet

Then we make house for the eggs and gently crack them into the pan.

Cracking eggs into a pan of sautéed vegetables

Just a few extra minutes to cook dinner the eggs, and it’s able to serve! Topping with contemporary basil or parsley brings freshness and much more ratatouille-inspired taste.

Overhead shot of a slice of bread resting on and beside a pan of skillet ratatouille and eggs

We hope you LOVE this skillet ratatouille! It’s:

Saucy
Savory
Veggie-packed
Satisfying
Simple to make
& SO scrumptious!

Get pleasure from it for any meal of the day paired along with your favourite toasted bread. It will even be scrumptious over a bowl of polenta or with grilled “cheese” sandwiches.

Extra 1-Pan Meals

If you happen to do that recipe, tell us! Depart a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Slice of bread topped with sautéed veggies and egg

Prep Time 15 minutes

Cook dinner Time 30 minutes

Whole Time 45 minutes

Servings 2 (entrée servings)

Course Entrée

Delicacies Dairy-Free, French-Impressed, Vegetarian

Freezer Pleasant 1 month (with out eggs)

Does it preserve? 2-3 days (with out eggs)

Stop your display from going darkish

  • 2 Tbsp olive oil
  • 1/2 medium onion, diced (any colour // 1/2 onion yields ~1 cup or 160 g)
  • 3 cloves garlic, minced or pressed
  • 1/4-1/2 tsp pink pepper flakes
  • 1/2 massive pink bell pepper, finely diced (1/2 massive pepper yields ~1/2 cup or 60 g)
  • 1/2 medium eggplant, lower into 3/4-inch cubes (1/2 eggplant yields ~2 cups or 225 g)
  • 1 small zucchini/summer season squash, lower into 3/4-inch cubes (1 small squash yields ~2 cups or 200 g)
  • 1/2-3/4 tsp sea salt
  • 3 cups cherry tomatoes, halved (or sub a 15 oz or 425 g can crushed tomatoes)
  • 4 massive eggs (farm contemporary, natural, pasture-raised when doable)
  • Warmth a big rimmed skillet with a lid over medium warmth. We used a 10-inch forged iron. Add the olive oil and onion and sauté till the onion is simply translucent, about 2 minutes. Add the garlic and pink pepper flakes and sauté for ~1 minute. Add the pink bell pepper, eggplant, zucchini, and salt (begin with the lesser quantity). Sauté for 4-5 minutes, stirring steadily, till softened.
  • Add the tomatoes and stir properly to mix. Carry to a light-weight simmer, cowl, and cook dinner for 20-25 minutes, stirring often, till the tomatoes are properly damaged down and the flavors have developed. Style and alter, including extra salt if desired.

  • Use the again of a spoon to make 4 wells (as recipe is written) within the tomato combination, then gently crack an egg into every properly. Sprinkle the eggs with salt and canopy the pan. Cook dinner for 4-6 minutes, relying on how you want your eggs. For over-hard eggs, cook dinner for 8 minutes.

  • Flip off the warmth, sprinkle with basil or parsley (non-obligatory), and serve! Pairs properly with toasted bread, creamy polenta, or grilled “cheese” sandwiches.
  • Greatest when contemporary. The ratatouille alone (with out eggs) will preserve within the fridge for 2-3 days or within the freezer for as much as 1 month. For finest texture and style, we don’t advocate refrigerating or freezing with the eggs.

Serving: 1 serving with out bread Energy: 371 Carbohydrates: 24.5 g Protein: 17.2 g Fats: 24.6 g Saturated Fats: 5.1 g Polyunsaturated Fats: 3.9 g Monounsaturated Fats: 14 g Trans Fats: 0 g Ldl cholesterol: 370 mg Sodium: 750 mg Potassium: 1316 mg Fiber: 8.2 g Sugar: 15 g Vitamin A: 1051 IU Vitamin C: 93 mg Calcium: 107 mg Iron: 3 mg



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