Easy Ratatouille with Poached Eggs Recipe
Introduction
This easy ratatouille with poached eggs is a vibrant, comforting dish perfect for any meal. Packed with fresh vegetables and fragrant herbs, it’s both healthy and satisfying. The addition of soft poached eggs adds a rich, creamy finish that complements the tender ratatouille beautifully.
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 red or orange pepper, deseeded and thinly sliced
- 2 garlic cloves, finely chopped
- 1 tbsp chopped rosemary
- 1 aubergine, diced
- 2 courgettes, diced
- 400g can chopped tomatoes
- 1 tsp balsamic vinegar
- 4 large eggs
- Handful basil leaves
Instructions
- Step 1: Heat the olive oil in a large frying pan over medium heat. Add the chopped onion, sliced pepper, garlic, and rosemary. Cook for about 5 minutes, stirring frequently, until the onion softens.
- Step 2: Add the diced aubergine and courgettes to the pan and cook for 2 more minutes, stirring occasionally.
- Step 3: Pour in the chopped tomatoes along with the same can filled with water. Swirl the water to loosen any remaining tomato, then add it to the pan. Bring the mixture to a boil, cover, and simmer for 40 minutes. Uncover after 20 minutes to allow the sauce to reduce and become pulpy.
- Step 4: Stir the balsamic vinegar into the ratatouille. Create four spaces in the sauce and carefully crack an egg into each one. Season with black pepper.
- Step 5: Cover the pan and cook for 2 to 5 minutes until the eggs are set to your liking, whether softly or firmly cooked.
- Step 6: Scatter fresh basil leaves over the top and serve immediately, ideally with crusty bread to soak up the delicious juices.
Tips & Variations
- To save time, cook the ratatouille through step 2 in advance. Reheat gently before adding the eggs for poaching.
- Try adding a pinch of chili flakes for a subtle heat twist.
- Substitute rosemary with thyme or oregano for a different herbal flavor.
Storage
Store leftover ratatouille in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before adding fresh poached eggs. Avoid storing with eggs already cooked to maintain freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables for this recipe?
Yes, frozen aubergine and courgettes can be used if fresh ones are not available. Just be sure to thaw and drain any excess water before cooking to avoid a watery dish.
How do I know when the eggs are poached perfectly?
For softly poached eggs, cook covered for about 2 minutes until the whites are set but the yolks remain runny. For firmer yolks, cook closer to 5 minutes. Adjust timing based on your preference and stove heat.
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Easy Ratatouille with Poached Eggs Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This easy ratatouille with poached eggs is a vibrant, comforting dish combining tender stewed vegetables with perfectly poached eggs. Rich in Mediterranean flavors from rosemary, garlic, and basil, it’s a wholesome meal ideal for breakfast, lunch, or dinner. The ratatouille is simmered until pulpy and flavorful, making it the perfect base for the creamy eggs and crusty bread.
Ingredients
Vegetables and Seasonings
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 red or orange pepper, deseeded and thinly sliced
- 2 garlic cloves, finely chopped
- 1 tbsp chopped rosemary
- 1 aubergine, diced
- 2 courgettes, diced
- 400g can chopped tomatoes
- 1 tsp balsamic vinegar
- handful basil leaves
Eggs
- 4 large eggs
Instructions
- Prepare the vegetables: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the chopped onion, thinly sliced red or orange pepper, finely chopped garlic, and 1 tablespoon of chopped rosemary to the pan. Cook, stirring frequently, for about 5 minutes until the onion softens and becomes translucent.
- Add aubergine and courgettes: Add the diced aubergine and courgettes to the pan. Cook for an additional 2 minutes while stirring to combine all the vegetables well.
- Add tomatoes and water: Pour in the 400g can of chopped tomatoes. Fill the empty can with water, swirl it around to collect remaining tomato bits, and add this water to the pan. Bring the mixture to a boil, then cover the pan and reduce heat to simmer.
- Simmer the ratatouille: Let the ratatouille simmer gently for 40 minutes, uncovering the pan after 20 minutes to allow excess liquid to evaporate. Cook until the mixture is reduced and pulpy, stirring occasionally to prevent sticking.
- Incorporate balsamic vinegar: Stir in 1 teaspoon of balsamic vinegar into the ratatouille to add depth and balance the acidity of the tomatoes.
- Poach the eggs in the ratatouille: Using a spoon, create 4 small wells in the vegetable mixture. Crack one egg into each well, season with black pepper to taste. Cover the pan and cook for 2 to 5 minutes, depending on desired yolk doneness, until the eggs are softly or firmly set.
- Garnish and serve: Scatter fresh basil leaves over the finished dish. Serve immediately with crusty bread to soak up the flavorful juices of the ratatouille and perfectly poached eggs.
Notes
- You can prepare the ratatouille up to step 2 in advance, then gently reheat before adding and poaching the eggs.
- Adjust cooking time for eggs depending on preference for runny or firm yolks.
- For a vegan version, omit the eggs and serve ratatouille as a vegetable stew or with plant-based protein.
- Use fresh herbs like rosemary and basil for the best flavor impact.
- Serve with crusty bread or over rice for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Keywords: ratatouille, poached eggs, vegetarian, French cuisine, easy dinner, healthy vegetables, Mediterranean recipe
