Ratatouille-Poached Eggs

breakfast: ratatouille poached eggs

0 comments

AuthorCaptBradCategory, DifficultyBeginner

breakfast: ratatouille poached eggs

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 4 tbsp Oiive Oil
 1 Onion, chopped
 1 Eggplant (2 cups, peeled, diced)
 1 Zucchini, diced
 2 Garlic Cloves, minced
 ½ tsp paprika
 2 cups Plum Tomatoes, diced
 1 tbsp Balsamic Vinegar
 4 Eggs
 8 tsp Prepared Pesto
 Salt and Pepper to taste
 Fresh Grated Mozzarella Cheese (if desired)
 Fresh Chopped Parley and Thyme (for garnish if desired)

1

Start with a large skillet with a lid
1. Heat the olive oil in the skillet over medium heat
2. Add the chopped onion and saute until soft
3. Stir in the eggplant and zucchini and saute for approx 5 minutes
4. Add the garlic, paprika, and tomatoes and bring to a simmer, stirring occasionally
5. stir in salt, pepper, and the balsamic vinegar and simmer about 8 minutes
6. Using the back of a big spoon, make 4 depressions in the ratatouille and drop 2 tsp of pesto in each depression
7. Crack an egg and drop yolk and whites onto the pesto in each depression
8. Cover and let simmer until the eggs are done to your liking
9. Scoop carefully and serve hot!

Some folks like to top with freshly grated mozzarella cheese and a small amount of freshly chopped thyme and parsley

Ingredients

 4 tbsp Oiive Oil
 1 Onion, chopped
 1 Eggplant (2 cups, peeled, diced)
 1 Zucchini, diced
 2 Garlic Cloves, minced
 ½ tsp paprika
 2 cups Plum Tomatoes, diced
 1 tbsp Balsamic Vinegar
 4 Eggs
 8 tsp Prepared Pesto
 Salt and Pepper to taste
 Fresh Grated Mozzarella Cheese (if desired)
 Fresh Chopped Parley and Thyme (for garnish if desired)

Directions

1

Start with a large skillet with a lid
1. Heat the olive oil in the skillet over medium heat
2. Add the chopped onion and saute until soft
3. Stir in the eggplant and zucchini and saute for approx 5 minutes
4. Add the garlic, paprika, and tomatoes and bring to a simmer, stirring occasionally
5. stir in salt, pepper, and the balsamic vinegar and simmer about 8 minutes
6. Using the back of a big spoon, make 4 depressions in the ratatouille and drop 2 tsp of pesto in each depression
7. Crack an egg and drop yolk and whites onto the pesto in each depression
8. Cover and let simmer until the eggs are done to your liking
9. Scoop carefully and serve hot!

Some folks like to top with freshly grated mozzarella cheese and a small amount of freshly chopped thyme and parsley

Ratatouille-Poached Eggs

About the Author

Follow me

My father helped me restore an old wooden boat when I was in Junior High School, then taught me how to sail it. I was hooked forever. The other gift he provided was a love of cooking, which I've tried to build upon over the years. I've spent most of my life owning a boat of some kind or another from dinghy's to larger sailing and motor vessels. I enjoy sharing my love of water and my love of cooking with fellow travelers who have a like-mindedness. I believe life is difficult enough, so why not help lift others up whenever possible; share a smile and a good story every now and then.


{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

Contact

Somewhere on the water

dreamchaserjourney@gmail.com

Social

Copyright 2020 Boatlandia.com, all rights reserved.

>